Recipe

Warm chicken, edamame and orzo salad with pesto dressing

Filled with exceptional flavour, this tasty warm chicken, edamame and orzo salad recipe with pesto dressing creates the perfect midweek meal. Watch the video and see how to create it yourself

Feb 07, 2017 1:26am
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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This recipe first appeared inFood magazine.
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Ingredients

Pesto dressing
  • 1/4 cup olive oil
  • 2 tablespoon pesto
  • 2 tablespoon lemon juice
  • 1 teaspoon honey
  • salt and freshly ground black pepper, to taste
Pasta
  • 1 1/2 cup orzo
  • 1 tablespoon olive oil
  • 300 gram boneless chicken thighs,cut into 2cm pieces
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon dried Italian mixed herbs
  • 1 red capsicum, deseeded, cut into chunks
  • 150 gram frozen edamame beans, cooked and podded
  • 2 cup baby spinach
  • salt and pepper, to season

Method

  • 1
    To prepare Pesto Dressing, combine all ingredients and set aside.
  • 2
    Cook orzo following packet instructions.
  • 3
    Heat oil in a frying pan over medium heat. Add chicken and cook for 4-5 minutes until browned.
  • 4
    Add garlic and herbs and cook for 1 minute. Add capsicum and edamame beans and cook for a further 3-4 minutes until pepper has softened and chicken is cooked through.
  • 5
    Remove from heat and toss through drained orzo and baby spinach. Drizzle with dressing and toss to combine. Season if necessary. Serve.

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