Tuscan Orzo Salad with Chicken and Pesto | Savory Italian Lunch
(0)
30 min
Quick
Sezamo
O salată italiană completă și hrănitoare, perfectă pentru un prânz mediteranean delicios: paste orzo al dente combinate cu fâșii fragede de piept de pui rumenit la tigaie, roșii cherry dulci, biluțe cremoase de mozzarella fresca și un dressing proaspăt de pesto genovez, parfumate cu busuioc proaspăt și muguri de pin crocanți.
Ingredients
Preparation method
Preparing the ingredients and base
Cook the orzo pasta in boiling water with a generous teaspoon of sea salt according to package instructions (about 8–9 minutes) until al dente. Drain well and rinse briefly under cold running water to stop the cooking process, then toss with a tablespoon of extra virgin olive oil to prevent sticking.
Season the boneless chicken breast with sea salt and freshly ground black pepper. Heat a tablespoon of olive oil in a skillet or grill pan over medium-high heat and cook the meat for 6–7 minutes per side, until browned and cooked through. Let the chicken breast rest for 5 minutes on a cutting board, then slice it into thin strips or bite-sized cubes.
Assembling and finishing the salad
In a small bowl, whisk together the pesto alla genovese, freshly squeezed lemon juice, and the remaining extra virgin olive oil until you get a smooth, flowing dressing.
Chef's tip
For extra Tuscan flavor, you can also add a few Kalamata olives or sun-dried tomatoes to the salad. The salad keeps well in the refrigerator for up to 2 days in an airtight container.
50 min
Under an hour
