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 and black pepper
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Instructions
- 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.
- 2. To make the dressing. Combine all ingredients in a glass jar and whisk. Taste and adjust the salt and pepper.
- 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.
- 4. Top the pasta with avocado. Drizzle with more dressing. Serve warm or cold.
Source
Original recipe: View Original
