Description
A vibrant and fresh chicken pesto orzo salad featuring tender grilled chicken breasts marinated in lemon and garlic, combined with a homemade herbaceous pesto, al dente orzo pasta, and lightly griddled asparagus. This dish is perfect for a flavorful, wholesome meal that can be served warm or at room temperature.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 lemon, zested and juiced
- 3 garlic cloves (2 crushed, 1 whole)
- 1 tbsp olive oil
- Salt and black pepper, to taste
Pesto
- 25g flaked almonds
- Large bunch of flat-leaf parsley
- Small bunch of basil
- Small bunch of mint, leaves picked
- 25g parmesan, grated, plus extra shaved parmesan to serve
- 100ml extra virgin olive oil, plus a drizzle to serve
- Lemon juice from 1 lemon (from above)
- 1 whole garlic clove (from above)
- Salt and black pepper, to taste
Salad
- 250g orzo pasta
- 16 asparagus spears
- Extra virgin olive oil, for drizzling and cooking
- Black pepper, for seasoning
Instructions
- Prepare the chicken: Place the chicken breasts on a board and cover with baking parchment. Use a rolling pin or meat mallet to gently pound the chicken until it is about 2cm thick, taking care not to tear the meat.
- Marinate the chicken: In a medium bowl, mix the lemon zest, crushed garlic, olive oil, salt, and pepper. Add the chicken breasts and coat them thoroughly with the marinade. Cover and refrigerate while you prepare the rest of the dish.
- Make the pesto: Toast the flaked almonds in a dry frying pan over medium heat for 2-3 minutes, shaking the pan frequently until golden brown. Transfer the toasted almonds to a food processor or blender. Add the whole garlic clove (peeled), flat-leaf parsley, basil, most of the mint leaves, grated parmesan, extra virgin olive oil, and lemon juice. Season with salt and pepper, then blend until the mixture forms a smooth, fine pesto.
- Cook the orzo: Bring a large pan of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain and return to the pan.
- Grill the chicken: Heat a griddle pan over medium-high heat. Remove the chicken breasts from the marinade and cook for 4-5 minutes on each side, until cooked through and marked with grill lines. Transfer the chicken to a plate and allow it to rest, keeping any juices on the plate.
- Grill the asparagus: Drizzle the asparagus spears with extra virgin olive oil and season with salt. Griddle the asparagus for about 3 minutes, turning occasionally until just softened. Remove from the heat and set aside.
- Assemble the salad: Toss most of the pesto through the cooked orzo along with any resting juices from the chicken. Place the orzo on a large serving platter, then arrange the sliced chicken breasts and asparagus on top. Scatter with remaining mint leaves, shaved parmesan, and a grinding of black pepper. Drizzle with a little extra virgin olive oil and serve warm.
Notes
- You can keep the leftover pesto covered in the refrigerator for up to five days.
- To ensure even cooking, pound the chicken breasts to an even thickness before marinating.
- For a lighter option, consider poaching the chicken instead of grilling, though grilling adds a desirable char and flavor.
- Asparagus can be substituted with green beans or broccoli if preferred.
- Serve the salad warm or at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: Chicken pesto orzo salad, grilled chicken salad, Mediterranean salad, herb pesto, healthy chicken salad
