Pesto Chicken Avocado Orzo Salad
A light yet satisfying salad made with tender pesto chicken, creamy avocado, and orzo pasta, tossed with fresh herbs and vegetables for a flavorful and wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Mediterranean-Inspired
- Diet: Low Lactose
Ingredients
Scale
- 1 cup uncooked orzo pasta
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1/3 cup basil pesto
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp chopped fresh basil or parsley (optional garnish)
Instructions
- Cook orzo according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine cooked orzo, chicken, pesto, olive oil, and lemon juice. Toss until evenly coated.
- Add avocado, cherry tomatoes, red onion, and feta. Gently stir to combine.
- Season with salt and pepper to taste.
- Garnish with fresh herbs if desired and serve chilled or at room temperature.
Notes
- Use rotisserie chicken for convenience.
- Substitute quinoa or couscous for orzo if preferred.
- Add arugula or baby spinach for extra greens.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 2g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
Find it online: https://ukfinda.com/pesto-chicken-avocado-orzo-salad/