{"id":32901,"date":"2025-08-15T05:00:22","date_gmt":"2025-08-15T12:00:22","guid":{"rendered":"https:\/\/rosemaryandthegoat.com\/?p=32901"},"modified":"2025-08-15T09:51:46","modified_gmt":"2025-08-15T16:51:46","slug":"hot-honey-peach-and-chicken-orzo-salad","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=32901","title":{"rendered":"Hot Honey Peach and Chicken Orzo Salad"},"content":{"rendered":"

Honey and Peaches and Orzo, Oh My!<\/span><\/strong><\/p>\n

I love summer peaches and I love hot honey. This recipe didn’t call for the jalapenos or the cabbage, but I made an executive decision (who do I have to report to anyway) to make those changes. It was hard for me to find a good peach this summer. I have decided if I buy one more mealy tasting peach that I’m going to start taking a bite out of one before I buy — if good, I will buy more, if bad, I will just pay for the one I snacked on.<\/p>\n

With summer almost over and most schools back in session, I’ve got one more summer salad for you and with Labor Day almost here this will make the perfect take-a-long salad if you are invited to a party. I took this to our Round Top Lunch Bunch a few weeks ago and I think everyone liked it.<\/p>\n

<\/p>\n

Summer was not kind on our garden that my husband planted. The okra is still growing tall and even he has a hard time reaching it to cut the pods. BUT, the tomatoes and peppers have already been pulled up, never got any eggplant we planted, only a few shishito peppers, a couple of bell peppers and enough cherry tomatoes that I didn’t buy any this summer. Also, I bought the wrong tomatoes.  I was so looking forward to a big juicy tomato to cut and put on a BLT or a big green tomato I could fry and put on a BLT. Oh well, maybe a fall garden.<\/p>\n

I hope any of you who might be reading had wonderful gardens this summer. I could not even find a farmer’s market and we live in the country. I think I usually wait to late in the season to start looking. Maybe we can grow some greens and my baby bok choy this fall.<\/p>\n

Hope you all had a wonderful summer and looking forward to some cool\/cold weather and some comfort food that I’m ready to make<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span>  My Kind of Hardware Store i<\/a>s a store we visited when in Spain (Seville). I love finding unique gadgets. Even this olive pitter was interesting.<\/p>\n

\"\"<\/p>\n

Dressing ingredients. Mix together and refrigerate until ready to use.<\/p>\n

\"\"<\/p>\n

Great combination of ingredients for this salad.<\/p>\n

\"\"<\/p>\n

I added some jalapenos to the salad because I thought they would go with the peaches — and they did.<\/p>\n

\"\"<\/p>\n

Have all your ingredients prepped and ready to go.<\/p>\n

\"\"<\/p>\n

Start adding your ingredients to your bowl starting with the cooked oro then corn.<\/p>\n

\"\"<\/p>\n

Add the cooked chicken.<\/p>\n

\"\"<\/p>\n

Add your washed and chopped peaches. I left the peeling on because I liked the color it added to the salad.<\/p>\n

\"\"<\/p>\n

Add in the pearl mozzarella pieces.<\/p>\n

\"\"<\/p>\n

Add enough dressing to moisten. I used a little of the dressing to toss with the finely shredded red cabbage that I garnished the bowl with. Save remainder of dressing because if you make this early in day you may want to drizzle with more dressing<\/p>\n

<\/div>
\n\t
\n\t\t
<\/div>\n\t\t
\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Hot Honey Peach and Chicken Orzo Salad<\/h2>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t

Ingredients<\/h3>\n\t\t\t\t
\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t12<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\torzo pasta<\/span>\n\t\t\t\t\t\t\t\t\t\tcooked<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tboneless chicken thighs or chicken tenders<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsmoked paprika<\/span>\n\t\t\t\t\t\t\t\t\t\tto taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcumin<\/span>\n\t\t\t\t\t\t\t\t\t\tto taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsalt and pepper to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2-3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlarge peaches<\/span>\n\t\t\t\t\t\t\t\t\t\tdiced (leaving peeling on)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tears of fresh corn cooked and cut kernels off<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t8<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tmozzarella pearls<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tthinly sliced red onion<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh basil<\/span>\n\t\t\t\t\t\t\t\t\t\tsliced thin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1-2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tjalapenos<\/span>\n\t\t\t\t\t\t\t\t\t\tseed and chopped fine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHot Honey Vinaigrette:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\thot honey<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tapple cider vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tlemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tDijon mustard<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcloves<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcrack black pepper to taste.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tfinely shredded red cabbage<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t

    Instructions<\/h3>\n\t\t\t\t
    \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Make the vinaigrette -- Whisk the olive oil, hot honey, cider vinegar, lemon juice, garlic, Dijon mustard and the salt and pepper.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      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.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t

      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.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t

      \n\t\t

      Recipe Notes<\/h3>\n\t\t

      You can use rotisserie chicken and replace the \"cooking chicken\" step. I would only use fresh corn in this recipe.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

      \n