Asian Pesto Chicken Salad

Submitted by skat5762

"This looks to me like perfect summer food. I haven't made this yet, but plan on cheating by using a Costco chicken. From Ming Tsai's, "Simply Ming.""

 

• Ready In: 1hr
• Ingredients: 20
• Serves: 4

ingredients

• 2 tablespoons canola oil, if necessary
• 1 1⁄2 cups uncooked orzo pasta
• 4 boneless chicken breasts, with skin
• kosher salt
• fresh ground black pepper
• 1 pint cherry tomatoes, halved
• 2 lemons, juice of
• 1⁄2 lb Baby Spinach, washed and dried

• Asian Pesto (use one cup)

• 2 jalapeno chiles, stemmed and seeded
• 8 cloves garlic
• 1 tablespoon sugar
• 1 tablespoon peeled minced fresh ginger
• 1 cup roasted salted macadamia nuts or 1 cup dry roasted salted peanut
• 2 lemons, zest of, of
• 2 cups extra virgin olive oil
• 1 cup fresh basil leaf, packed
• 1 cup fresh mint leaves, packed
• 1⁄2 cup fresh cilantro leaves, packed
• kosher salt
• fresh ground black pepper

directions

1. Prepare an outdoor grill to hot.
2. Alternatively, heat a grill pan or heavy saute pan over high heat, swirling oil to coat pan.
3. While heating, bring a large saucepan of lightly salted water to boil.
4. Cook orzo until just tender, about 10 minutes; drain well.
5. Season the chicken on both sides with salt and pepper.
6. Grill chicken, turning once, until juice run clear when meat is pierced, about 10 minutes.
7. Remove from grill, and cut into ¼ inch wide slices.
8. Allow chicken to come to room temp, if preferred, or continue with warm chicken slices.
9. In a large bowl, combine the chicken with 1 cup of the pesto, the orzo and the tomatoes.
10. Season with salt and pepper.
11. In a medium bowl, combine ¼ cup of pesto with the lemon juice, then toss with the spinach.
12. Taste and adjust seasoning, if necessary.
13. Divide the spinach mixture among 4 plates.
14. Mound chicken salad on the spinach, drizzle with additional pesto, and serve.

15. ASIAN PESTO:

16. In blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil and blend until smooth.
17. Add the basil, mint, and cilantro and blend while slowly adding the remaining oil until a thick puree is formed.
18. Season with salt and pepper.
19. Store in a tightly covered jar and referigerate.
20. Stir sauce well before using.
21. Makes about 3 ½ cups, lasts 2 weeks, refrigerated.
22. The chicken salad recipe will use a total of 1 1/4 cups of Asian Pesto, plus additional for drizzling.