The Global Kitchen

This is on the cover of the current issue of Bon Appetit. It looked so good I had to try it.

It was so easy and very "fresh" tasting. I loved the pesto and want to try it on cold pasta.

My changes: I roasted a chicken over the weekend and used some shredded breast instead of grilling chicken, I used regular cuke instead of Japanese and I used less oil in the dressing.

Recipe HERE