Monday, September 6, 2010

Chicken and Potato Pesto Salad

I'm ashamed to admit that this was our first Nats game of the season, but hey - they blew out the Mets (Espinosa even hit a grand slam, I think the first I've seen in this park) and we had a delicious picnic lunch. Pesto recipe modified from der Bittman's. I've included the chicken cooking here, though ideally this would be made with leftovers.
  • 1.5 lbs. chicken thighs
  • 4 cloves garlic
  • 1/2 small onion
  • 1 tsp. black peppercorns
  • salt to taste
  • 6 small potatoes, brushed (and peeled if you're so inclined) and cut into quarters
  • 2 cups basil leaves, loosely packed
  • 2 cloves garlic, minced (about 1 tbsp. - will use more next time though)
  • 2 tbsp. chopped walnuts (will try more next time)
  • about 1/4 + 1/8 cup olive oil
  • salt to taste (I ended up using about a heaping 1/4 tsp.)
  • 1/2 cup grated Parmesan cheese
If you aren't using leftover chicken, cook the thighs in water to cover with  garlic, onion, peppercorns and salt. When done(30-40 mins.), put the chicken in a bowl to cool; remove skin and shred chicken. Reserve chicken broth.

Cut potatoes into chunks and cook in the broth till done but still firm (8-12 minutes).

Combine basil, garlic, walnuts, 1/4 cup olive oil and salt in food processor. Pulse till saucy. Add more oil as necessary (I ended up using just another 2 tbsp. or so). Add cheese.

Toss chicken, potatoes and pesto till coated evenly. Adjust seasoning, then refrigerate.

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