Chicken and Orzo Salad
Recipe type: Entree
Cuisine: Salad
Serves: 6 to 8 people
  • Pesto Dressing  (See Note)
  • 2 cups fresh basil leaves, packed
  • 2 garlic cloves
  • ¼ cup pine nuts
  • ½ cup parmesan, freshly grated
  • 3 tablespoons fresh lemon juice
  • ½ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • Chicken (See Note)
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 16 ounces orzo pasta
  • 1 pint cherry tomatoes, halved
  • 5 ounces mixed baby greens
  1. Bring a large pot of salted water to a boil in preparation to cook the orzo.
  2. To make the pesto, add the basil, garlic, pine nuts, parmesan, and lemon juice to the bowl of a food processor. Pulse while slowly adding ½ cup olive oil until smooth. Add the salt and pepper and pulse a few more times to incorporate.
  3. To make the chicken, in a large heavy bottomed skillet, warm 2 tablespoons of olive oil over medium-high heat. Liberally season both sides of the chicken breast with salt and pepper. Cook on one side for 5 minutes, flip and cook the other side for 4 minutes. Remove, cover, and allow to rest. When cool, shred the chicken with two forks.
  4. Add the orzo pasta to the boiling water, stir immediately to make sure it doesn't clump. Cook according to the recommended manufactures time.
  5. Drain and rinse with cold water; drain and place in a large bowl.
  6. Add the pesto dressing to the orzo and toss well to combine. Add the tomatoes and shredded chicken breast, toss again. To serve, place a handful of lettuce on each plate and spoon the orzo chicken mixture on top. Serve and enjoy!
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