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Blackened Shrimp Caesar Salad Recipe
Ash Tyrrell

Pesto Chicken Avocado Orzo Salad Recipe

I still remember the first time I tossed this pesto chicken avocado orzo salad together in my kitchen. It honestly felt like I had created something from a cozy café menu at home. Every bite was creamy, fresh, and full of herby pesto flavor that I couldn’t stop eating. I made it again the next day because it was that good and ridiculously easy.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups orzo pasta cooks quickly and holds dressing beautifully without getting mushy
  • 2 cups cooked chicken breast shredded or chopped (use freshly cooked chicken for best flavor and texture)
  • 1 ripe avocado diced (adds creamy richness, don’t use overripe mushy avocado)
  • 1/2 cup basil pesto store-bought or homemade, fresh pesto gives stronger herbal flavor
  • 1 cup cherry tomatoes halved (adds sweetness and juicy freshness)
  • 1/3 cup red onion finely sliced (adds a sharp bite, soak in water if too strong)
  • 1/2 cup mozzarella pearls or cubed mozzarella soft creamy texture balances pesto
  • 2 tablespoons olive oil enhances richness and helps coat the pasta evenly
  • 1 tablespoon lemon juice brightens flavors and prevents avocado browning
  • Salt to taste enhances all flavors, add gradually
  • Black pepper to taste adds mild heat and depth
  • 2 tablespoons grated Parmesan cheese optional but adds nutty savory finish
  • Fresh basil leaves for garnish adds aroma and fresh herbal touch

Method
 

  1. Boil water in a large pot and add a pinch of salt for flavor. Cook orzo until al dente so it stays firm in the salad. Drain and let it cool slightly before mixing with other ingredients.
  2. Use cooked chicken breast and shred it into bite-sized pieces. Chop avocado, tomatoes, and slice onions evenly for balanced bites. Keep everything fresh and ready before combining.
  3. In a large bowl, combine orzo, chicken, and chopped vegetables. Add pesto, olive oil, and lemon juice for flavor coating. Toss gently so ingredients stay intact and well coated.
  4. Add mozzarella, Parmesan, salt, and pepper into the bowl. Mix lightly so the cheese blends without breaking avocado pieces. Finish with fresh basil leaves for aroma and presentation.
  5. Let the salad rest for 10–15 minutes for flavors to blend. Serve chilled or at room temperature depending on preference. Enjoy a refreshing, creamy, and herby pasta salad experience.

Notes

  • I always cook the orzo just until al dente so it doesn’t turn mushy later.
  • I prefer adding avocado right before serving to keep it fresh and green.
  • I recommend using homemade pesto if you want a stronger basil flavor.
  • I like chilling the salad for at least 15 minutes so the flavors deepen beautifully.
  • I sometimes add a splash of extra lemon juice for a brighter taste.