Chicken Pesto Orzo Salad
A delightful salad combining tender orzo, grilled chicken, and vibrant veggies, all coated in flavorful basil pesto. Perfect for busy days or meal prep.
Ingredients
Main Ingredients
- 1½ cups dry orzo (about 3 cups cooked)
- 2 pieces grilled chicken breasts, chopped
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- ½ cup basil pesto
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 piece lemon (juice and zest)
Instructions
Preparation
- 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.
Notes
Serve chilled or at room temperature. Pairs well with crusty bread or as a side with soup. Store leftovers in an airtight container for up to three days; can be enjoyed cold or reheated gently.