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Chicken and Orzo Salad with Edamame-Cilantro Pesto
Notes/Suggestions: You will not need all of the pesto for this salad, so store in the refrigerator or freeze the leftovers to use later on pasta or fish.Makes 6-8 servings.
Ingredients:
- 1 box of orzo
- 2 cups of cooked chicken, cubed or shredded
- 1 cups of grape tomatoes, halved
- 1 bell pepper cut into bite size pieces (my kids love the yellow ones)
- 1 6 oz can of black pitted olives
- 1 1/2 cups of Edamame-Cilantro Pesto
Directions:
- Cook orzo as per the instruction on the package. Drain and rinse under cold water.
- Combine the orzo, chicken and vegetables in a large bowl and toss with pesto.
- Season with salt and ground black pepper to taste.
Edamame-Cilantro Pesto
Notes/Suggestions: I got this recipe from my mother who clipped it out of an old magazine.It can be served over pasta, spaghetti squash or served alongside chicken or fish.
Yields about 3 cups of pesto, about 6 servings.
Ingredients:
- 1 1/4 cups fresh cilanto
- 1 cup vegetable broth
- 1 Tbsp. olive oil
- 2 garlic cloves
- 1 pound frozen shelled edamame, thawed
- 1/4 grated or shredded Parmesan cheese
Directions:
- Put all ingredients into the bowl of a food processor and whirl until smooth.
- Add more olive oil if needed, just a little at a time.
- Season to taste with salt and freshly ground pepper.