To make Cold Ginger Pesto, heat oil in small saucepan, add salt and cook for 2 to 3 minutes. Cool. Stir in ginger, green onions, cilantro, shallots, white pepper and macadamia nuts. Set aside
In medium pot, add water, cilantro, ginger, garlic and salt
Bring to a boil and poach chicken by reducing heat and simmering for 6 to 7 minutes, or until chicken is tender
Remove chicken from water, chill
Cut into 1" strips and toss with Cold Ginger Pesto
TIPS:
Great with assorted mixed greens as a salad, or great just eating it with hot steamed rice.
