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Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette

Flavor-Packed Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette

This Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette combines juicy peaches, fresh basil, and protein-packed chicken for a delightful summer meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Orzo A small, rice-shaped pasta that forms the salad's hearty base; substitute with your favorite pasta shape if desired.
  • 1 lb Chicken Boneless skinless thighs or tenderloins; you can use rotisserie chicken as a quick alternative.
  • 2-3 large Peaches Diced; they must be ripe or slightly underripe for optimal texture.
  • 2 ears Corn Cooked (or about 1½-2 cups canned); fresh corn enhances flavor.
  • 8 oz Fresh Mozzarella Mozzarella pearls; can also cube large mozzarella as a substitute.
  • 0.5 cup Red Onion Thinly sliced; offers a mild crunch.
  • 0.5 cup Fresh Basil Packed & sliced; essential for fresh garden flavor.
For the Hot Honey Vinaigrette
  • 0.5 cup Olive Oil Choose a mild-tasting variety.
  • 0.33 cup Hot Honey Adjust to taste for preferred spice level.
  • 2 Tbsp Apple Cider Vinegar Can be swapped with white wine vinegar.
  • 2 Tbsp Lemon Juice Always opt for fresh juice.
  • 2 tsp Dijon Mustard Enriches the vinaigrette.
  • 2 cloves Garlic Minced; enhances flavor depth.
  • Salt and Black Pepper To taste; essential for flavor.

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Add the orzo and cook for 8-10 minutes until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool.
  2. In a small bowl, whisk together the olive oil, hot honey, apple cider vinegar, lemon juice, garlic, and Dijon mustard. Season with salt and freshly cracked black pepper to taste. Set aside.
  3. Heat a large skillet over medium-high heat with a splash of olive oil. Season the chicken with smoked paprika, cumin, salt, and pepper. Cook for 6-7 minutes per side or until golden brown and cooked through. Chop into bite-sized pieces.
  4. In a mixing bowl, combine the cooled orzo, chicken, peaches, corn, mozzarella, red onion, and basil. Drizzle with the vinaigrette and toss gently to combine.
  5. Top the salad with additional basil for garnish. Serve immediately or refrigerate for 30 minutes to enhance flavors.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 400mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Allow the orzo to cool completely before mixing to avoid wilting. Store leftovers in an airtight container for up to 3-5 days. Freezing is not recommended.

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