Chicken pesto orzo salad
Chicken pesto orzo salad is a delightful and wholesome dish that combines the flavors of grilled chicken, fresh veggies, and vibrant pesto. It’s not only quick to prepare but also highly customizable, making it perfect for busy weeknights or a casual lunch. This refreshing salad is sure to satisfy your cravings and is packed with nutrients.
Recipe Information
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 22g
Carbohydrates: 30g
Fat: 15g
Fiber: 2g
Sugar: 2g
Sodium: 400mg
Why Make Chicken pesto orzo salad
Chicken pesto orzo salad is not only delicious but also incredibly healthy. With lean protein from the chicken and a bounty of vitamins from the arugula and tomatoes, this salad supports your wellness goals. Plus, it’s an excellent way to use up leftover grilled chicken, ensuring nothing goes to waste. The combination of flavors can be tailored to your liking, making it a versatile dish for various occasions.
How to Make Chicken pesto orzo salad Step by Step
Ingredients
1½ cups dry orzo (about 3 cups cooked)
2 grilled chicken breasts, chopped
1 cup cherry tomatoes, halved
1 cup arugula
½ cup basil pesto
¼ cup grated Parmesan cheese
Juice and zest of 1 lemon
1 tablespoon olive oil
½ teaspoon salt
Directions
Cook orzo in salted boiling water until al dente. Drain and toss with olive oil. Chop grilled chicken, halve cherry tomatoes, zest and juice the lemon. In a large bowl, combine orzo, chicken, tomatoes, arugula, and pesto. Toss everything until evenly coated. Let sit for 10–15 minutes to meld flavors. Add lemon juice, zest, Parmesan, and adjust salt as needed. Toss again and serve.
How to Serve Chicken pesto orzo salad
This chicken pesto orzo salad pairs wonderfully with a side of garlic bread or crisp bruschetta for an extra touch. For a more filling meal, serve it alongside a light soup, such as tomato or minestrone. You can also complement the dish with a refreshing citrus vinaigrette for an added zing.
How to Store Chicken pesto orzo salad
To store leftovers, place the chicken pesto orzo salad in an airtight container in the refrigerator for up to three days. If you want to reheat it, do so on the stovetop over low heat, adding a splash of water or olive oil to enhance moisture. For longer storage, consider freezing the salad components separately. Simply avoid freezing the fresh arugula and tomatoes, as their texture may be compromised upon thawing.
Expert Tips for Cooking Chicken pesto orzo salad
- Cook the orzo al dente to prevent it from becoming mushy when mixed with the pesto.
- Don’t skip the resting time; letting the salad sit helps the flavors develop beautifully.
- Experiment with different proteins like shrimp or tofu for a unique twist.
- Use homemade pesto for an extra layer of flavor and freshness.
- Add some toasted pine nuts for an added crunch!
Delicious Variations of Chicken pesto orzo salad
For a spicy version, add some red pepper flakes or diced jalapeños. Switch it up and incorporate a variety of herbs for a herbed Chicken pesto orzo salad, or enhance the freshness with citrus segments like orange or grapefruit. If you’re looking for a vegetarian option, simply replace the chicken with roasted chickpeas or grilled vegetables.
Conclusion
Give this Chicken pesto orzo salad a try and enjoy its medley of flavors that are both bright and satisfying. With its ease of preparation and customizable nature, it’s bound to become a go-to recipe in your collection. Whip it up today and transform your meal into a delightful experience!
Chicken Pesto Orzo Salad
Ingredients
Method
- Cook orzo in salted boiling water until al dente. Drain and toss with olive oil.
- Chop grilled chicken, halve cherry tomatoes, zest and juice the lemon.
- In a large bowl, combine orzo, chicken, tomatoes, arugula, and pesto. Toss everything until evenly coated.
- Let sit for 10–15 minutes to meld flavors. Add lemon juice, zest, Parmesan, and adjust salt as needed. Toss again and serve.
