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Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette Recipe

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3.9 from 6 reviews

This Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette is a refreshing and flavorful summer dish perfect for a light meal. It combines tender chicken seasoned with smoked paprika and cumin, juicy fresh peaches, sweet corn, creamy mozzarella pearls, and fresh basil, all tossed with a sweet and spicy hot honey vinaigrette that brings a delightful balance of flavors.

Ingredients

For the Orzo Salad:

  • 1 (16 oz.) box of orzo
  • 1 lb. boneless skinless chicken thighs or chicken tenderloins
  • Smoked paprika, to taste
  • Cumin, to taste
  • Salt, to taste
  • Black pepper, to taste
  • 2-3 large peaches, diced
  • 2 ears of fresh corn, cooked and kernels cut off (about 1½-2 cups)
  • 8 oz. mozzarella pearls
  • ½ cup red onion, thinly sliced
  • ½ cup fresh basil, packed and sliced (or more if desired)

For the Hot Honey Vinaigrette:

  • ½ cup olive oil
  • ⅓ cup hot honey
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 2 tsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 tsp salt
  • Cracked black pepper, to taste

Instructions

  1. Prepare the Orzo: Boil the orzo according to the package’s directions until tender, then drain and set it aside to cool completely. Once cooled, transfer it to a large mixing bowl ready to combine with other ingredients.
  2. Make the Vinaigrette: In a small jar or bowl, whisk together olive oil, hot honey, apple cider vinegar, lemon juice, minced garlic, Dijon mustard, and salt. Season with cracked black pepper to taste. Set aside to allow flavors to meld.
  3. Cook the Chicken: Generously season the chicken thighs or tenderloins on both sides with smoked paprika, cumin, salt, and black pepper. Heat a pan over medium-high heat and sauté the chicken for 2-3 minutes per side, or until the internal temperature reaches 165°F (74°C). Alternatively, bake or grill the chicken. Once cooked, cut the chicken into bite-sized pieces and let cool.
  4. Toss the Salad: Add the diced chicken, peaches, corn kernels, mozzarella pearls, sliced red onion, and fresh basil to the bowl with the cooled orzo. Pour your desired amount of the hot honey vinaigrette over the salad and toss gently until everything is evenly coated.
  5. Garnish and Serve: Garnish the salad with extra fresh basil leaves. Serve immediately for the best flavor, or cover and refrigerate for 30 minutes to serve chilled.

Notes

  • For a milder flavor, adjust the amount of hot honey or use regular honey instead.
  • You can substitute chicken breasts if preferred, but thighs tend to stay more tender and juicy.
  • Grilling the chicken adds a nice smoky flavor if desired.
  • The salad can be prepared ahead of time and refrigerated for up to 1 day for enhanced flavors.
  • Fresh corn can be substituted with frozen corn, thawed and drained.

Find it online: https://cookedbysarah.com/peach-and-basil-chicken-orzo-salad-with-hot-honey-vinaigrette-recipe/