Wednesday, March 10, 2010

Spinach Orzo Salad with Minted Chicken

Minted Chicken

1 cup cilantro
1/2 cup fresh mint leaves
1 Tablespoon ginger
2 cloves of garlic
1 Tablespoon lemon juice
1 Tablespoon green chile
1 teaspoon (or less) salt
1 pound or more of boneless, skinless chicken breast - cut into chunks

1. In a small processor, puree the cilantro, mint leaves, ginger, garlic, lemon juice, green chile, and salt. Place the chicken in the bowl, and rub with the mixture. cover, and refridgerate 2 to 3 hours.
2. Skewer the chicken and grill!

Spinanch Orzo Salad

1/2 cup uncooked orzo pasta
1 teaspoon or more olive oil
2 cups fresh spinach leaves, chopped
1 tomato, seeded and chopped
juice from 1/2 a lemon
1/8 cup chopped fresh mint leaves
1/8 cup chopped fresh parsley
2 green onion tops, chopped
1/2 cup crumbled feta cheese

1. Bring a pot of lightly salted water to a boil. Add orzo pasta, cook for 6 minutes, or until al dente. Drain.
2. In a large bowl, mix the spinach, tomatoes, lemon juice, mint, parsley, green onions, and olive oil. Toss with the orzo and feta cheese to serve.

1 comment:

  1. This was so yummy! I'm going to have to try making it.