Chicken Orzo Salad with Pesto and Mozzarella
A summery pasta salad with fresh pesto, spinach, tomatoes and chicken breast.
Servings: 6 bowls
Calories: 630kcal
Cost: $35
Equipment
- 1 slow cooker optional, to cook chicken
- 1 large pot to boil orzo and assemble
- 1 Food processor to blend fresh pesto
- 1 cutting board
- 1 sharp knife
- 1 pasta strainer
Ingredients
- 2 large chicken breasts cooked and shredded
- 1 cup Orzo pasta
- ½ lb cherry tomatoes halved or quartered
- 6 oz fresh spinach
- 8 oz fresh mozzarella cubed
- 2 tbsp white vinegar
- ⅔ cup fresh pesto recipe below
- salt and pepper
- 1 pinch red pepper flakes
Instructions
- MAKE AHEAD. Prepare the chicken. Rub on a dash of olive oil and a pinch of salt and pepper to each piece. Add them to a slow cooker and add a dash of water to the pot (1/4 cup or less). Place on the lid and cook on high for four hours until cooked through. Then shred the chicken with two forks.2 large chicken breasts, salt and pepper
- Fill a pot with water and bring it to a boil. Add the orzo and let boil for around 7-8 minutes or until your desired softness.1 cup Orzo pasta
- Reserve around ¼ cup of pasta water before straining. Once you strain the pasta, throw it back into the pot.
- Add the spinach, tomatoes, pesto, white vinegar, and mozzarella to the pot. Stir. If it seems like it needs more moisture, add the pasta water or another dash of oil. Add red pepper flakes to taste.½ lb cherry tomatoes, 6 oz fresh spinach, 8 oz fresh mozzarella, 2 tbsp white vinegar, ⅔ cup fresh pesto, 1 pinch red pepper flakes
- Serve hot or refrigerate for later. Tastes great cold too!
Notes
My favorite fresh pesto: Easy pesto pasta sauce