Pesto Orzo Salad with Chicken, Spinach and Sun-dried Tomatoes
Delicious summer pesto pasta salad full of goodies!
Equipment
- Saucepan
- Chopping board
- Sharp knife
- Salad bowl
- Silicone spatula
Ingredients
- 1 chicken breast
- 1 cup orzo
- 2 cups spinach
- 1 cup chopped sun-dried tomatoes
- ¼ cup parmesan cubes
- ¼ cup pine nuts
- 2 tbsp pesto
Instructions
- Cut the chicken breast into small cubes and fry for 7 minutes with some salt and pepper. Set aside and leave to cool.
- Boil the orzo in a saucepan of boiling water according to the packet instructions. 7 minutes should be enough for al dente. Drain the orzo and rinse with cold water and set aside.
- Chop the sun-dried tomatoes into small pieces. Chop the parmesan into small cubes.
- In a salad bowl add the cooled orzo, parmesan, sun-dried tomatoes, pesto and pine nuts. Use the spatula to mix everything together until well combined.
- Finally add the spinach and mix until well distributed. Your salad is ready!
Notes
TIPS -
- Ensure the chicken and orzo are cool before mixing your salad.
- Cook your chicken in advance to save time.