Chicken Orzo Salad
Brighten your weeknight dinners with this Grilled Chicken Orzo Salad—a delightful medley of textures and flavors. Tender orzo pasta meets juicy grilled chicken, fresh cherry tomatoes, and creamy mozzarella in a harmony of taste and color.
Infused with the richness of pesto and balanced by a drizzle of tangy balsamic glaze, this dish offers a gourmet experience with minimal effort. Whether for a quick family meal or a casual gathering, it’s guaranteed to impress.
The toasted orzo adds a subtle nuttiness, while the grilled chicken brings smoky depth to every bite. Fresh, hearty, and satisfying, this salad is a celebration of simple yet sophisticated cooking.
Grilled Chicken Orzo Salad: Ingredients
- Succulent Chicken Breasts – Grilled to perfection, these bring smoky, tender protein to every bite, forming the hearty base of this vibrant salad.
- Golden Orzo Pasta – Toasted for a subtle nuttiness, it provides a delicate yet satisfying texture that complements the dish beautifully.
- Fresh Pesto Sauce – Bursting with herbaceous flavor, this aromatic sauce ties the ingredients together with its rich and zesty notes.
- Creamy Mozzarella Balls – Velvety and indulgent, they add a creamy contrast to the zesty and smoky flavors.
- Juicy Cherry Tomatoes – Sweet and tangy, these vibrant gems bring a pop of freshness and color to the salad.
- Balsamic Glaze – The final flourish of tangy-sweet depth, enhancing the harmony of flavors in this irresistible dish.
Recipe Tips
- Perfectly Grilled Chicken
Ensure your chicken is juicy and flavorful by using a reliable meat thermometer. Grill over indirect heat at 350°F, flipping once, and finish on direct heat for a beautifully seared crust. Aim for an internal temperature of 165°F for safe and tender meat. - Toast Your Orzo
For enhanced flavor and texture, toast the orzo in butter until golden brown before cooking. This optional step adds a subtle nutty aroma and a unique depth that elevates the entire dish. - Balance Your Ingredients
When assembling the salad, cut the mozzarella balls and cherry tomatoes into uniform sizes for a harmonious presentation. Stir in the pesto sauce gently to coat the orzo evenly, ensuring every bite delivers a burst of fresh, vibrant flavors.
What to Serve with Chicken Orzo Salad
- Garlic Bread
Warm, crusty garlic bread pairs wonderfully with this salad. Its buttery, garlicky notes complement the pesto sauce and add a satisfying crunch to the meal. - Lemon Herb Side Salad
A simple green salad with lemon vinaigrette and fresh herbs provides a refreshing contrast to the rich flavors of the orzo and chicken. It adds a light and zesty touch to the plate. - Grilled Vegetables
Serve a medley of grilled zucchini, bell peppers, and asparagus on the side. Their smoky, charred flavors echo the grilled chicken and enhance the overall meal experience.
FAQ
Q1: Can I use store-bought pesto for this recipe?
Yes, store-bought pesto works perfectly. Choose a high-quality brand for the best flavor. If time permits, homemade pesto can add an extra layer of freshness.
Q2: Can I substitute the chicken with another protein?
Absolutely! Grilled shrimp, salmon, or even tofu are great alternatives that blend well with the other ingredients.
Q3: Is this recipe suitable for meal prep?
Yes, it’s ideal for meal prep. Store the salad in an airtight container for up to three days. Add the balsamic glaze just before serving to maintain its vibrant taste.
Q4: Can I serve this salad cold?
Certainly! This salad is delicious both warm and chilled, making it versatile for any occasion, from picnics to dinner parties.
Chicken Orzo Salad
Ingredients
- 2 chicken breasts
- 1 cup cherry tomatoes
- ½ cup pesto sauce
- 1 cup mozzarella balls sliced
- 1 tablespoon Hey Grill Hey Chicken Rub
- 1 tablespoon butter
- 2 ounces dried orzo
- 4 cups salted water
- 1 tablespoon balsamic glaze
Instructions
- Prepare the Chicken
- For optimal results, grill the chicken breasts over indirect heat at approximately 350°F. Apply the chicken rub generously, ensuring an even coating. Grill with the lid closed for 15-17 minutes, turning once midway. Transfer the chicken to the direct heat side of the grill for 2-3 minutes per side, or until an internal temperature of 165°F is reached. If using canned chicken, proceed directly to the next step.
- Toast the Orzo
- In a medium-sized pot over medium heat, melt the butter. Add the orzo and sauté for 2-4 minutes, stirring constantly, until the pasta achieves a golden-brown hue. This step is optional but enhances the dish’s texture and flavor.
- Cook the Orzo
- Pour 4 cups of salted water into the pot and bring it to a rolling boil. Lower the heat and allow the orzo to simmer gently for approximately 10 minutes, stirring occasionally to prevent sticking. Drain the cooked pasta and transfer it to a large serving bowl.
- Assemble the Salad
- Add the pesto sauce to the warm orzo, mixing thoroughly to ensure even coating. Incorporate the sliced mozzarella balls and halved cherry tomatoes, stirring gently to combine. Dice the grilled chicken into bite-sized pieces and fold it into the salad.
- Finish and Serve
- Drizzle the salad with balsamic glaze just before serving. Enjoy this vibrant dish warm or chilled, depending on your preference.
