Go Back
Print

Hot Honey Peach and Chicken Orzo Salad

Ingredients

  • 12 oz. orzo pasta cooked
  • 1 lb. boneless chicken thighs or chicken tenders
  • smoked paprika to taste
  • cumin to taste
  • salt and pepper to taste
  • 2-3 large peaches diced (leaving peeling on)
  • 2 ears of fresh corn cooked and cut kernels off
  • 8 oz. mozzarella pearls
  • 1/2 cup thinly sliced red onion
  • 1/2 c. fresh basil sliced thin
  • 1-2 jalapenos seed and chopped fine
  • Hot Honey Vinaigrette:
  • 1/2 c. olive oil
  • 1/3 c. hot honey
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. lemon juice
  • 2 tsp. Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp. salt
  • crack black pepper to taste.
  • 2 c. finely shredded red cabbage

Instructions

  1. Cook the orzo according to package directions and then drain and set aside to cool. Once this has cooled add to a large mixing bowl.
  2. Make the vinaigrette -- Whisk the olive oil, hot honey, cider vinegar, lemon juice, garlic, Dijon mustard and the salt and pepper.
  3. Season the chicken on both sides with paprika, cumin, salt and pepper. Saute chicken in a pan over medium high heat for 2-3 minutes per side until they are done and no longer pink. Cut into bite-sie pieces and set aside to cool.
  4. Toss the Chicken, peaches, corn, mozarella, red onion, jalapeno and fresh basil with the orzo. Pour on enough vinaigrette over top and toss to coat to your liking.

  5. Garish with extra basil and serve immediately or cover and chill for a few hours. If you decide to refrigerate you may want to add a little more dressing right before serving. I also used two cups of finely shredded red cabbage and added a little of the dressing and then used this on the outside rib of the bowl as a pretty garnish.

Recipe Notes

You can use rotisserie chicken and replace the "cooking chicken" step. I would only use fresh corn in this recipe.