Pesto Chicken Avocado Orzo Salad
A vibrant salad featuring grilled chicken, orzo pasta, and a creamy pesto dressing, perfect for a delightful meal.
Equipment
- Grill or grill pan
- Skillet
- Large pot
- Glass jar
Ingredients
- 1 pound boneless skinless chicken tenders (450 grams)
- 1 tablespoon extra virgin olive oil (15 milliliters)
- 2 tablespoons cajun seasoning (30 grams)
- 1 pound dry orzo pasta (450 grams)
- ½ cup basil pesto (120 milliliters)
- 2 cups shredded lettuce (60 grams)
- 2 roasted bell peppers sliced
- 1 ½ cups cheddar cheese (170 grams) cubed
- ⅓ cup oil packed sun-dried tomatoes (80 grams) chopped
- 1 avocado sliced
- ½ cup mayo (120 milliliters)
- 1 tablespoon ketchup (15 milliliters)
- 1 tablespoon lemon juice (15 milliliters)
- 1 teaspoon hot sauce (5 milliliters)
- 1 tablespoon finely chopped pickles
- 1 tablespoon pickle juice (15 milliliters)
- ½ teaspoon paprika (2.5 grams)
- ½ teaspoon onion powder (2.5 grams)
- ½ teaspoon garlic powder (2.5 grams)
- kosher salt and black pepper to taste
Instructions
- Begin by heating a skillet over medium heat, then add olive oil. Once it shimmers, lay down the chicken tenders seasoned with Cajun spice. Sizzle them until they’re golden brown outside and cooked through, which should take about 6 to 7 minutes. Just be careful not to overcook; dry chicken isn't fun.
- Get a pot of salted water rolling and toss in the orzo. You'll want to cook it until it's just a bit chewy, around 7 to 9 minutes. Drain it right away to keep it from getting mushy. Overcooked pasta can ruin your salad's texture.
- In a bowl, stir together mayo, ketchup, lemon juice, hot sauce, diced pickles, pickle juice, paprika, onion powder, garlic powder, salt, and pepper. Mix until smooth and creamy. A nicely balanced dressing brings the flavors together, but don’t go heavy-handed on the seasoning; it’s easy to overpower.
- In a large mixing bowl, toss together shredded lettuce, roasted bell peppers, cubed cheddar cheese, chopped sun-dried tomatoes, and sliced avocado. The colorful mix not only looks great, but it also packs a punch in flavor. Just remember, gentle mixing is key; you don’t want to mash the avocado.
- Add the cooked orzo and creamy dressing to the salad and give it a good toss until everything is well-coated. The warmth of the pasta slightly wilts the lettuce, making for a cozy salad. Be careful here; overmixing could turn it mushy.
- Plate the salad and slice the cooked chicken to place on top. The warm chicken creates a lovely contrast with the cool veggies. Don’t forget to taste; you can always adjust seasoning at this stage if something feels off, but everything should sing together beautifully.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Ensure chicken is marinated well and monitor cooking time closely to avoid dry chicken. Cook the orzo until just al dente, about 7 to 9 minutes, and drain immediately to prevent mushiness. For dressing that is too tangy, sprinkle in a pinch of sugar or increase salt in small amounts to achieve desired flavor. Reheat chicken and orzo gently in a skillet over low heat until warmed through, about 5 minutes. Pair with crusty bread for a complete meal. Serve with a side of fruit for a refreshing contrast. Offer as a side dish for grilled meats. Add cherry tomatoes for sweetness. Mix in black beans for added protein. Replace cheddar cheese with feta for a tangy twist. Select ripe avocados for the best texture. Substitute Greek yogurt for mayo in the dressing for a lighter option if desired. Quality indicators: Choose firm, fresh-looking veggies for the best flavor.