Grilled Chicken Breasts with Red Cabbage Slaw and Cilantro-Pecan Pesto

From Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone

Cookbook

Author(s): Chris Schlesinger, John Willoughby, Alan Witschonke

Page 176

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

15 years ago

★ ★ ★ ★ ★ 5/5

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Good. I've noted that 6 tablespoons of oil for the pesto seemed too much; use 4 instead. Also, we prefer the red cabbage shredded, rather than thinly sliced.

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