Shredded Roast Chicken with Pesto, Crudités Bits and Orzo Summer Salad
"I made this Shredded roast chicken with pesto, crudités and orzo salad for dinner but it makes a beautiful lunch to box and take away to work, school wherever you need to take. Needles to say this will make a beautiful choice for a picnic, BBQ or a potluck garden party. I named it summer salad because of the time I’m posting it but this salad is perfect at any point and time all throughout the year. Whenever you fancy it."
NotesThis recipe is ideal for busy working folks, students or peeps that cannot be asked with too much cooking. It’s healthy, colourful versatile and soo yumm. ?
Serves4
Preparation Time10 min
Cooking Time8 min
Ingredients
- 250 g orzo
- 400 g roast chicken shredded
- 3 tbsp Genovese pesto sauce
- 3 celery stalks
- 1/2 red pepper
- 1 med red onion
- 5 springs parsley
- 2 tbsp pine nuts
- 1-2 handful of cherry tomatoes
- Salt and pepper to taste
Instruction
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Cook the orzo according to the packet instructions, it normally takes 7 to 9 minutes to get this ready. When finished, drain, rinse in cold water and allow it to drain. Set aside.
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Shred the roast chicken and place in a larger bowl.
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Wash and finely chop the crudités which are the red pepper, celery sticks and the red onion. Add those to the shredded chicken.
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Toast the pine nuts for a few seconds ( don’t do anything else while toasting those as they need tossing to avoid burning them) they burn fast due to the high content of oil.
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Add the orzo, pesto sauce, chopped parsley and the halved cherry tomatoes.
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Season with salt and pepper and mix well.
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Serve with a sprinkle of toasted pine nuts and ... Enjoy!