Pistachio Pesto Chicken Orzo Salad Jars
These super simple Pistachio Pesto Chicken Orzo Salad Jars are a snap to make, tuck in the fridge and pop in a cooler or picnic basket for transport. And what a delight to pull out and present at your next picnic outing. Enjoy!
Ingredients
- 7-ounce container Rana basil pesto, divided
- 2 thin cut chicken breasts
- 2 cups cooked orzo pasta (cook according to package directions), drained and cooled
- 1 cup baby peas (I thawed a bag of frozen baby peas)
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon shallots, minced
- 1 teaspoon honey
- salt and freshly ground pepper, to taste
- 1/4 cup shaved parmesan cheese
- freshly grated lemon peel
- 1/2 cup chopped pistachios
- fresh chive blossoms (optional, but so pretty!)
Instructions
- Preheat BBQ to 350 degrees. Season chicken breasts on both sides with salt and freshly ground pepper.
- Grill seasoned chicken breasts on preheated grill until they easily release and can be flipped. Once flipped, spread 1/4 cup of pesto on top of chicken breasts. Grill until chicken breasts are cooked through. Let rest. Then slice into bite-sized pieces.
- While chicken is grilling, combine olive oil, lemon juice, shallots, honey, salt, pepper and 2 tablespoons pesto in a jar with a lid. Cover and shake until thoroughly combined.
- In a large bowl, toss together cooked cooled orzo, pesto dressing, peas and parmesan shreds.
- Divide orzo salad into four pint-sized jars. Top with pesto grilled chicken. Garnish with lemon peel, pistachios and chive blossoms. Cover with lids and refrigerate until ready to serve.
Enjoy!