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