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!
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.
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