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.