Description
This refreshing salad combines tender chicken, creamy avocado, herby pesto, and perfectly cooked orzo into one deliciously balanced bowl.
Great for warm days or when you’re craving something light but filling—each bite is a mix of freshness and comfort.
Ingredients
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1 cup orzo pasta
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1 1/2 cups cooked chicken breast, diced or shredded
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1 ripe avocado, diced
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1/2 cup cherry tomatoes, halved
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1/4 cup red onion, finely chopped
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1/4 cup basil pesto (store-bought or homemade)
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1 tbsp olive oil (optional, for extra richness)
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Juice of 1/2 lemon
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Salt & pepper, to taste
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Fresh basil or parsley, for garnish (optional)
Instructions
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Cook orzo according to package directions. Drain, rinse under cold water, and set aside to cool.
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In a large bowl, combine cooked orzo, chicken, avocado, cherry tomatoes, and red onion.
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Add pesto, olive oil (if using), and lemon juice. Toss gently until everything is evenly coated.
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Season with salt and pepper to taste.
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Garnish with fresh herbs and serve chilled or at room temperature.
Notes
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For a vegetarian version, skip the chicken and add chickpeas or mozzarella balls.
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Make it ahead and refrigerate—just add the avocado right before serving to keep it fresh.
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You can use whole wheat orzo for added fiber.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 430 kcal
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g