Description
A vibrant and flavorful orzo salad with tender chicken, creamy avocado, and a delicious pesto dressing. Perfect for meal prep, picnics, or a light summer meal.
Ingredients
Scale
- 1 cup orzo pasta, uncooked
- 2 cups cooked chicken breast, shredded or diced
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup pine nuts, toasted
- 1/4 cup basil pesto (homemade or store-bought)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- Fresh basil leaves for garnish
Instructions
- Cook orzo according to package instructions. Drain, rinse with cold water, and set aside.
- In a large bowl, combine cooked orzo, chicken, avocado, cherry tomatoes, red onion, and pine nuts.
- In a small bowl, whisk together pesto, lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the orzo mixture and toss gently to combine.
- If using, sprinkle feta cheese on top.
- Garnish with fresh basil leaves before serving.
- Serve chilled or at room temperature.
Notes
- For best results, add avocado just before serving to prevent browning.
- Substitute quinoa or couscous for a gluten-free option.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Add arugula or spinach for extra greens.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg