Description
This vibrant and nutritious salad combines tender pesto chicken, creamy avocado, and orzo pasta for a refreshing and satisfying meal. Perfect for lunch or a light dinner!
Ingredients
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1 cup orzo pasta
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2 boneless, skinless chicken breasts
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½ cup basil pesto
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1 tbsp olive oil
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1 avocado, diced
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1 cup cherry tomatoes, halved
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¼ cup red onion, finely sliced
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¼ cup feta cheese, crumbled
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1 tbsp lemon juice
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½ tsp salt
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½ tsp black pepper
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1 tbsp fresh basil, chopped
Instructions
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Cook orzo according to package instructions; drain and set aside.
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Season chicken with salt and pepper, then cook in a skillet with olive oil over medium heat for 5-6 minutes per side until fully cooked. Let cool, then slice.
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In a large bowl, combine orzo, chicken, avocado, cherry tomatoes, red onion, and feta.
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Toss with pesto and lemon juice until well coated.
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Garnish with fresh basil and serve immediately or refrigerate for later.
Notes
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Use grilled or rotisserie chicken for an even quicker prep.
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Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 420
- Fat: 18 g
- Carbohydrates: 38 g
- Fiber: 5g
- Protein: 32 g