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Pesto Chicken Avocado Orzo Salad

A vibrant and flavorful salad combining tender chicken, creamy avocado, and orzo pasta, all dressed in zesty pesto.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts cooked and shredded
  • 1 cup orzo pasta cooked according to package instructions
  • 1 piece ripe avocado diced
  • 0.5 cup pesto sauce store-bought or homemade
  • 1 cup cherry tomatoes halved
  • 0.25 small red onion finely chopped
  • 1 handful fresh basil torn or chopped
  • 2 tablespoons olive oil divided
  • 1 tablespoon lemon juice to keep the avocado fresh
  • Salt and Pepper to taste

Method
 

Preparation
  1. Boil water in a pot. Add a pinch of salt and pour in the orzo pasta. Cook for about 8-10 minutes or until al dente. Drain and cool under cold water.
  2. While the orzo is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then cook for about 6-7 minutes on each side until golden and cooked through. Remove and shred the chicken into bite-sized pieces.
  3. In a large bowl, combine the cooked orzo, shredded chicken, diced avocado, halved cherry tomatoes, finely chopped red onion, and torn basil leaves.
  4. In a small bowl, mix together the pesto sauce, lemon juice, and remaining olive oil. Pour this delightful dressing over the salad and gently toss to combine.
  5. Add salt and pepper to taste. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld beautifully.

Notes

For substitutions, you may opt for grilled shrimp or chickpeas instead of chicken. For maximum freshness, prepare the avocado right before serving. Avoid overcooking the orzo and remember to taste as you go!