Greek Chicken Orzo Salad

Refined Sugar Free

RECIPE

Ingredients:

Serves 2

Pesto:

1/4 cup extra virgin oil oil

1 cup fresh basil

1.5 tablespoon pine nuts

1 tablespoon goats cheese

1 small garlic clove

Dressing:

1 teaspoon honey

1 teaspoon dijion mustard

2 teaspoons lemon juice (or apple cider vinegar)

1/2 cup fresh basil (or dill)

1/2 shallot, finely chopped

Sea salt & pepper

Salad:

1 chicken breast, diced into 5cm cubes

2 tablespoons red wine vinegar

3/4 cup dry orzo

1 Lebanese cucumber, quartered and chopped

1 cup cherry tomatoes, halved

1/2 cup kalamata olives, halved

1 sweet mini capsicum, chopped

Fresh basil and dill, to garnish

2 tablespoons goats cheese

Method

In a large skillet, heat a drizzle of olive oil over medium heat

In a small bowl, add all pesto ingredients and blend using a stick blender. Reserve 1 tablespoon of pesto and set aside. Coat chicken pieces in the pesto sauce and add red wine vinegar. Cook chicken for 10-12 minutes, flipping regularly until each side has browned.

Bring a medium saucepan of salted water to a boil. Add orzo pasta and cook according to packet instructions. Drain liquid and rinse to prevent the pasta from sticking.

In a small bowl, add all dressing ingredients and blend using a stick blender. Set aside.

Begin to build your salad bowl starting with a bed of orzo pasta. Add in the pesto chicken, cucumbers, cherry tomatoes, kalamata olives and sweet capsicum. Drizzle the dressing over and toss all ingredients together. Garnish with fresh herbs, goats cheese and drizzle the reserved pesto. Season well with salt and pepper.