Name: Tossed Cold Chicken with Fresh Ginger Pesto
Ingredients: 6 Boneless, skinless chicken breast halves; 2 c Water; 2 Cloves garlic, minced; 1/2 c Chopped cilantro; 1 1-inch piece ginger, crushed; 1/2 ts Salt; Cold Ginger Sauce; 1/2 c Light salad oil; 1/2 ts Salt; 1/4 c Green onions, minced; 1/4 c Ginger, minced; 2 tb Shallots, minced; 1/4 c Lightly packed cilantro, minced; 1/8 ts White pepper; 1/2 c Macadamia nuts, finely chopped

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

6		Boneless, skinless chicken breast halves
2	c	Water
2		Cloves garlic, minced
1/2	c	Chopped cilantro
1		1-inch piece ginger, crushed
1/2	ts	Salt
		Cold Ginger Sauce
1/2	c	Light salad oil
1/2	ts	Salt
1/4	c	Green onions, minced
1/4	c	Ginger, minced
2	tb	Shallots, minced
1/4	c	Lightly packed cilantro, minced
1/8	ts	White pepper
1/2	c	Macadamia nuts, finely chopped

INSTRUCTIONS

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: [email protected]
Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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