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Chicken Pesto Orzo Salad

A delightful and wholesome dish that combines grilled chicken, fresh veggies, and vibrant pesto, perfect for busy weeknights or a casual lunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 1.5 cups 1½ cups dry orzo (about 3 cups cooked) Cooked to al dente.
Proteins
  • 2 pieces 2 grilled chicken breasts, chopped Use leftover grilled chicken for convenience.
Vegetables
  • 1 cup 1 cup cherry tomatoes, halved
  • 1 cup 1 cup arugula
Sauces and Condiments
  • 0.5 cups ½ cup basil pesto
  • 0.25 cups ¼ cup grated Parmesan cheese Add more to taste.
  • 1 tablespoon 1 tablespoon olive oil Tossed with orzo.
  • 1 piece Juice and zest of 1 lemon Adds brightness to the salad.
  • 0.5 teaspoons ½ teaspoon salt Adjust as needed.

Method
 

Cooking Orzo
  1. Cook orzo in salted boiling water until al dente. Drain and toss with olive oil.
Preparing Ingredients
  1. Chop grilled chicken, halve cherry tomatoes, zest and juice the lemon.
Combining Ingredients
  1. In a large bowl, combine orzo, chicken, tomatoes, arugula, and pesto. Toss everything until evenly coated.
Finishing Touches
  1. Let sit for 10–15 minutes to meld flavors. Add lemon juice, zest, Parmesan, and adjust salt as needed. Toss again and serve.

Notes

This salad pairs well with garlic bread or bruschetta. For a lighter meal, serve with soup. Store leftovers in an airtight container in the refrigerator for up to three days.