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1
Prepare an outdoor grill to hot.
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2
Alternatively, heat a grill pan or heavy saute pan over high heat, swirling oil to coat pan.
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3
While heating, bring a large saucepan of lightly salted water to boil.
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4
Cook orzo until just tender, about 10 minutes; drain well.
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5
Season the chicken on both sides with salt and pepper.
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6
Grill chicken, turning once, until juice run clear when meat is pierced, about 10 minutes.
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7
Remove from grill, and cut into 1/4 inch wide slices.
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8
Allow chicken to come to room temp, if preferred, or continue with warm chicken slices.
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9
In a large bowl, combine the chicken with 1 cup of the pesto, the orzo and the tomatoes.
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10
Season with salt and pepper.
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11
In a medium bowl, combine 1/4 cup of pesto with the lemon juice, then toss with the spinach.
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12
Taste and adjust seasoning, if necessary.
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13
Divide the spinach mixture among 4 plates.
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14
Mound chicken salad on the spinach, drizzle with additional pesto, and serve.
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15
ASIAN PESTO:.
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16
In blender or food processor, combine the chiles, garlic, sugar, ginger, nuts, zest, and 1 cup of the oil and blend until smooth.
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17
Add the basil, mint, and cilantro and blend while slowly adding the remaining oil until a thick puree is formed.
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18
Season with salt and pepper.
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19
Store in a tightly covered jar and referigerate.
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20
Stir sauce well before using.
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21
Makes about 3 1/2 cups, lasts 2 weeks, refrigerated.
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22
The chicken salad recipe will use a total of 1 1/4 cups of Asian Pesto, plus additional for drizzling.
