I have many skills, but foremost among them is inviting myself over to someone’s house.
A few weeks ago, my sweet friend Melissa asked how many weeks until we left North Carolina and I said, “Three, so you only have a few weeks left to have us over for Sunday dinner.”
I meant it as a joke, and then felt a little guilty when she did indeed invite us over for Sunday dinner the next week.
But then she made this really delicious Thai Pesto Chicken and I forgot about feeling guilty and got busy thinking about how soon I could make it again.
The answer was 10 days.
And it was delicious again.
It’s the perfect summer meal – so fresh, easy, and minimal cooking (just the rice and chicken, so if you have those leftover from something else, NO cooking!).
Thai Pesto Chicken
- 2-3 chicken breasts cooked and diced
- 2 cups loosely packed fresh cilantro leaves
- 6 Tablespoons lime juice
- 2 Tablespoons peanuts
- 4 Tablespoons minced fresh ginger
- 4 garlic cloves
- 2 teaspoons kosher salt
- 4 teaspoons honey
- 1/2 teaspoon dried crushed red pepper
- 3 Tablespoons olive oil
In a food processor, combine everything except the chicken and blend until smooth. Salt and pepper to taste.
Stir in the chicken and serve over rice
(adapted from Southern Living)