Description
A refreshing and hearty salad featuring seasoned Cajun chicken, tender orzo pasta, fresh vegetables, and a creamy tangy dressing perfect for summer meals or meal prep.
Ingredients
Scale
- For the Chicken:
- 1 lb boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Salad:
- 1 cup dry orzo pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup diced red onion
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh parsley
- For the Creamy Dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- 1. Cook orzo according to package directions until al dente. Drain and rinse under cold water. Set aside.
- 2. In a small bowl, mix Cajun seasoning, salt, and pepper. Rub mixture over chicken breasts.
- 3. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through (internal temp 165°F). Let rest 5 minutes, then dice into bite-sized pieces.
- 4. In a large bowl, combine cooked orzo, diced chicken, bell peppers, red onion, cherry tomatoes, and parsley.
- 5. Make the dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, Cajun seasoning, garlic powder, salt, and pepper until smooth.
- 6. Pour dressing over salad and toss gently to combine. Refrigerate at least 30 minutes before serving for best flavor.
Notes
This salad keeps well in the refrigerator for up to 3 days. For a lighter version, use all Greek yogurt instead of mayonnaise. Adjust Cajun seasoning to your spice preference.
Nutrition
- Calories: 385
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 32g
- Protein: 26g