Tossed cold chicken with fresh ginger pesto

1 Servings

Ingredients

Quantity Ingredient
6 Boneless, skinless chicken breast halves
2 cups Water
2 Cloves garlic, minced
½ cup Chopped cilantro
1 1-inch piece ginger, crushed
½ teaspoon Salt
Cold Ginger Sauce
½ cup Light salad oil
½ teaspoon Salt
¼ cup Green onions, minced
¼ cup Ginger, minced
2 tablespoons Shallots, minced
¼ cup Lightly packed cilantro, minced
⅛ teaspoon White pepper
½ cup Macadamia nuts, finely chopped

Directions

COLD GINGER PESTO

In a medium pot, add water, cilantro, ginger, garlic, and salt. Bring to a boil and poach chicken by reducing heat and simmering for 6 to 7 minutes, or until chicken is tender. Remove chicken from water, chill. Cut into 1-inch strips and toss with Cold Ginger Pesto (below). Great with assorted mixed greens as a salad, or great just eating it with hot steamed rice.

COLD GINGER PESTO: In a small saucepan heat oil, add salt and cook for 2 to 3 minutes. Cool. Stir in ginger, green onions, cilantro, shallots, white pepper and macadamia nuts. Makes 1 cup.

Posted to Recipe Archive - 06 Oct 96 submitted by: musubi@...

Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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