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Name: Tossed Cold Chicken with Fresh Ginger Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Lightly packed cilantro,; 1 1-inch piece ginger, crushed; 6 Boneless, skinless chicken; 2 tb Shallots, minced; 1/2 c Macadamia nuts, finely; 2 Garlic minced; 1/2 c Light salad oil; 1/2 c Chopped cilantro; 1/8 ts White pepper; Cold Ginger Sauce; 1/2 ts Salt; 1/2 ts Salt; 1/4 c Green onions, minced; 1/4 c Ginger, minced; 2 c Water

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INGREDIENTS

1/4 c Lightly packed cilantro,
1 1-inch piece ginger, crushed
6 Boneless, skinless chicken
2 tb Shallots, minced
1/2 c Macadamia nuts, finely
2 Garlic ; minced
COLD GINGER PESTO
1/2 c Light salad oil
1/2 c Chopped cilantro
1/8 ts White pepper
Cold Ginger Sauce
1/2 ts Salt
1/2 ts Salt
1/4 c Green onions, minced
1/4 c Ginger, minced
2 c Water

Servings

INSTRUCTIONS

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@hula.net Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

NOTES

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Tossed Cold Chicken with Fresh Ginger Pesto

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

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@hula.net    Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)

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Nutrition

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Serving Size: 1 Serving (4207g)
Recipe Makes: 1 Servings

Calories: 4727
Calories from Fat: 1097 (23%)

Amt Per Serving		% DV

	Total Fat 121.9g	162 %
	Saturated Fat 31.3g	156 %
	Monounsaturated Fat 35.6g
	Polyunsanturated Fat 29.7g
Cholesterol 2763.6mg		850 %
Sodium 3054.7mg		105 %
Potassium 9191.1mg		242 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 2g	8 %
	Sugars, other 4.7g
Protein 845.8g		1208 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4727

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