Description
A vibrant and flavorful chicken pesto orzo salad featuring tender grilled chicken breasts marinated in lemon and garlic, paired with al dente orzo tossed in a fresh homemade herb pesto, toasted almonds, and tender grilled asparagus. This colorful, Mediterranean-inspired dish is perfect for a light dinner or a stylish lunch, served warm with shaved parmesan and fresh mint garnish.
Ingredients
Scale
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 lemon, zested and juiced
- 3 garlic cloves (2 crushed, 1 whole)
- 1 tbsp olive oil
- Salt and pepper, to season
Pesto
- 25g flaked almonds
- 1 whole garlic clove (peeled)
- Large bunch flat-leaf parsley
- Small bunch basil
- Small bunch mint, leaves picked (most for pesto, some for garnish)
- 25g parmesan, grated, plus extra for shaving to serve
- 100ml extra virgin olive oil, plus a drizzle to serve
- Juice of 1 lemon
- Salt and pepper to season
Salad
- 250g orzo pasta
- 16 asparagus spears
- Extra virgin olive oil for drizzling
- Black pepper, freshly ground, to serve
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 bash the chicken to an even thickness of about 2cm without breaking it into pieces.
- Marinate the Chicken: Combine lemon zest, 2 crushed garlic cloves, olive oil, salt, and pepper in a medium bowl. Add the chicken breasts and turn to coat evenly in the marinade. Cover and refrigerate while making the pesto.
- Toast the Almonds: Heat a dry frying pan over medium heat. Toast the flaked almonds for 2-3 minutes, shaking the pan frequently until golden brown. Remove from heat and transfer almonds to a small food processor or blender.
- Make the Pesto: Add the whole garlic clove, parsley, basil, most of the mint leaves, grated parmesan, extra virgin olive oil, and lemon juice to the food processor with toasted almonds. Season with salt and pepper. Blitz until you achieve a fine, smooth texture. Set aside.
- Cook the Orzo: Bring a large pan of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- Grill the Chicken: Heat a griddle pan over medium-high heat. Cook the marinated chicken for 4-5 minutes on each side until cooked through and marked with char lines. Remove from pan and set aside to rest, preserving any juices.
- Grill the Asparagus: Drizzle asparagus spears with a little extra virgin olive oil and season with salt. Grill on the griddle pan for about 3 minutes until just softened and slightly charred. Remove and set aside.
- Combine Salad: In a large bowl or serving platter, toss the cooked orzo with most of the pesto and any resting juices from the chicken to infuse flavor.
- Assemble and Serve: Slice the rested chicken breasts. Pile the asparagus and sliced chicken on top of the pesto orzo. Scatter remaining mint leaves, shaved parmesan, and freshly ground black pepper over the dish. Drizzle with extra virgin olive oil and serve warm.
Notes
- Marinating the chicken ahead enhances flavor and tenderness.
- Toasting almonds adds a nutty depth to the pesto.
- Use fresh herbs for the best flavor in the pesto.
- The pesto leftovers can be stored in the refrigerator for up to five days.
- Grilling the chicken and asparagus imparts a lovely char and smoky flavor.
- You can substitute orzo with other small pasta shapes if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: chicken pesto salad, orzo salad, grilled chicken, Mediterranean salad, pesto recipe, asparagus salad, easy dinner
