Pesto Chicken Avocado Orzo Salad

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients

SALAD

  • 1 pound boneless skinless chicken tenders

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons cajun seasoning

  • 1 pound dry orzo pasta

  • 1/2 cup basil pesto

  • 2 cups shredded lettuce

  • 2 roasted bell peppers, sliced

  • 1 1/2 cups cheddar cheese, cubed

  • 1/3 cup oil-packed sun-dried tomatoes, chopped

  • 1 avocado, sliced

THOUSAND ISLAND DRESSING

  • 1/2 cup mayo

  • 1 tablespoon ketchup

  • 1 tablespoon lemon juice

  • 1 teaspoon hot sauce

  • 1 tablespoon finely chopped pickles + 1 tablespoon pickle juice

  • 1/2 teaspoon paprika

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • salt and black pepper

Instructions

  1. In a bowl, toss the chicken with olive oil and cajun seasoning. Season with salt and pepper. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.

  2. To make the dressing. Combine all ingredients in a glass jar and whisk. Taste and adjust the salt and pepper.

  3. Bring a large pot of salted water to a boil. Boil the orzo until al dente, according to package directions. Drain. Add the orzo to a bowl and toss with the pesto. Add the lettuce and 1/3 of the Thousand Island dressing. Mix in the chicken, roasted peppers, sun-dried tomatoes and cheese.

  4. Top the pasta with avocado. Drizzle with more dressing. Serve warm or cold.

Homemade Cajun Seasoning: 

  • mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup. 

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