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Asian Pesto Chicken Salad




Source of Recipe


Internet


List of Ingredients




FOR THE PESTO SAUCE:
2 jalapeno chiles, stemmed and seeded
8 garlic cloves
1 tablespoon sugar
1 heaping tablespoon peeled and minced fresh ginger
1 cup roasted salted macadamia nuts or roasted salted peanuts
Zest of 2 lemons
2 cups extra-virgin olive oil
1 cup fresh basil leaves, packed
1 cup fresh mint leaves, packed
1/2 cup fresh cilantro leaves, packed
Kosher salt and freshly ground black pepper to taste

FOR THE SALAD:
2 tablespoons grapeseed or canola oil, if needed
1 1/2 cups uncooked orzo
4 boneless chicken breasts with skin
Kosher salt and freshly ground black pepper to taste
1 1/4 cups Asian Pesto, plus additional for drizzling
1 pint cherry tomatoes, halved
Juice of 2 lemons
1/2 pound baby spinach, washed and dried


Recipe



MAKE THE PESTO SAUCE:
In a blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil and blend until smooth. Add the basil, mint, and cilantro and blend while slowly adding the remaining oil until a thick puree is formed. Season with salt and pepper. Store in a tightly covered jar and refrigerate.

ASSEMBLE THE SALAD:
Prepare an outdoor grill, heat to hot, and spray the grid with nonstick cooking oil. Alternatively, heat a grill pan or heavy sautépan over high heat, add the oil, and swirl to coat the pan.

Bring a large saucepan of lightly salted water to a boil. Cook the orzo until just tender, about 10 minutes. Drain well.

Meanwhile, season the chicken on both sides with salt and pepper. Grill the chicken, turning once, until the juices run clear when the meat is pierced with the tip of a paring knife, about 10 minutes. Alternatively, grill the breasts in a pan over medium-high heat, turning once, until cooked through, about 10 minutes. Cut the chicken with its skin into 1/4-inch-wide slices. Allow the chicken to come to room temperature if you prefer, or proceed with the warm chicken slices.

In a large bowl, combine the chicken with 1 cup of the pesto, the orzo, and the tomatoes. Season with salt and pepper. In a medium bowl, combine the remaining 1/4 cup of pesto with the lemon juice, then toss with the spinach. Season with salt and pepper.

Divide the spinach mixture among 4 plates. Mound the chicken salad on the spinach, drizzle with additional pesto, and serve.

Servings: 4