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)