Description
A delicious Pesto Chicken Avocado Orzo Salad that is gluten-free and perfect for summer gatherings.
Ingredients
Scale
- 1 pound (450g) boneless skinless chicken tenders
- 1 tablespoon (15ml) extra virgin olive oil
- 2 tablespoons (30g) cajun seasoning
- 1 pound (450g) dry orzo pasta
- 1/2 cup (120g) basil pesto
- 2 cups (60g) shredded lettuce
- 2 roasted bell peppers, sliced
- 1 1/2 cups (225g) cheddar cheese, cubed
- 1/3 cup (80g) oil packed sun-dried tomatoes, chopped
- 1 avocado, sliced
- 1/2 cup (120g) mayo
- 1 tablespoon (15g) ketchup
- 1 tablespoon (15ml) lemon juice
- 11/2 teaspoon (5ml) hot sauce
- 1 tablespoon (15g) finely chopped pickles
- 1 tablespoon (15ml) pickle juice
- 1/21/2 teaspoon (2.5g) paprika
- 1/21/2 teaspoon (2.5g) onion powder
- 1/21/2 teaspoon (2.5g) garlic powder
- kosher salt and black pepper to taste
Instructions
- Cook & Rest Chicken: Start by grilling the chicken until it is beautifully charred and fully cooked through, approximately 6-8 minutes per side. You will know it is ready when the juices run clear, and the chicken looks golden brown. Let the chicken rest for at least 5 minutes to keep it juicy and flavorful; avoid slicing it too early.
- Boil & Cool Orzo: In a large pot of boiling salted water, cook the orzo for about 7-8 minutes until it is al dente. Once the orzo is done, drain it and rinse under cold water to stop the cooking process and separate the pasta. This step prevents the orzo from clumping together later.
- Mix Up Pesto Dressing: In a glass jar, whisk together the basil pesto, lemon juice, and olive oil until well combined and smooth. If the dressing feels too thick, add a splash of water to loosen it without losing flavor.
- Chop & Combine Veggies: Dice the avocado and any other veggies you are using, ensuring they are bite-sized for easy eating. Be careful not to mash the avocado while chopping.
- Toss Everything Together: In a large bowl, mix the cooked orzo, grilled chicken, diced veggies, and the homemade pesto dressing until everything is evenly coated. Be gentle to avoid bruising the avocado.
- Chill & Serve: Allow the salad to chill in the fridge for about 10 minutes. This step helps the flavors meld together. If serving to guests, add any greens just before serving to keep them crisp.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the avocado separate until ready to serve to prevent browning.
- Expert Tips: Monitor the cooking time closely for the chicken; using a meat thermometer can help check doneness.
- Rinse the orzo with cold water after draining to prevent it from clumping.
- If the dressing is too thick, a splash of water or additional lemon juice can help achieve the desired consistency.
- For optimal salad texture, slightly undercooking the orzo can prevent mushiness when mixed with other ingredients.
- Mix in the shredded lettuce right before serving to maintain its freshness.
- Reheating Instructions: If desired, you can lightly reheat the salad in a skillet over medium heat for about 5 minutes, but this may affect the texture of the avocado.
- Serving Suggestions: Serve with crusty bread on the side, or pair with a light white wine for an elegant dinner. Adding a sprinkle of fresh herbs can give the dish a lovely touch.
- Recipe Variations: You can substitute grilled shrimp for the chicken for a seafood twist.
- Try using quinoa instead of orzo for a gluten-free option.
- For extra freshness, consider adding chopped fresh herbs like basil or cilantro.
- Ingredient Notes: Choose ripe avocados that yield slightly to pressure for the best texture.
- Oil-packed sun-dried tomatoes can add depth and flavor to the salad; if unavailable, you may use regular sun-dried tomatoes, but increase the olive oil in the dressing.
- Ensure the cheddar cheese is freshly cubed for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 594
- Sugar: 1g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg