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Pesto Chicken Avocado Orzo Salad
Ingredients
1 pound
boneless skinless chicken tenders
1 tablespoon
extra virgin olive oil
2 tablespoons
cajun seasoning
1 pound
dry orzo pasta
1/2 cup
basil pesto
2 cups
shredded lettuce
2
roasted bell peppers, sliced
1 1/2 cups
cheddar cheese, cubed
1/3 cup
oil packed sun-dried tomatoes, chopped
1
avocado, sliced
1/2 cup
mayo
1 tablespoon
ketchup
1 tablespoon
lemon juice
1 teaspoon
hot sauce
1 tablespoon
finely chopped pickles
1 tablespoon
pickle juice
1/2 teaspoon
paprika
1/2 teaspoon
onion powder
1/2 teaspoon
garlic powder
kosher salt
to taste
black pepper
to taste
Instructions
STEP 1
In a bowl, toss the chicken with olive oil and cajun seasoning. Season with salt and pepper. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.,
STEP 2
To make the dressing. Combine all ingredients in a glass jar and whisk. Taste and adjust the salt and pepper.,
STEP 3
Bring a large pot of salted water to a boil. Boil the orzo until al dente, according to package directions. Drain. Add the orzo to a bowl and toss with the pesto. Add the lettuce and 1/3 of the thousand island dressing. Mix in the chicken, roasted peppers, sun-dried tomatoes and cheese.,
STEP 4
Top the pasta with avocado. Drizzle with more dressing. Serve warm or cold.
Nutrition Facts
(per serving)
Calories:
668 calories
Servings:
4 servings
Carbohydrates:
65 g
Fat:
32 g
Fiber:
5 g
Protein:
41 g
Sugar:
3 g
Meal Effort
Preparation:
18 minutes
Cook:
19 minutes
Total:
37 minutes