Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette Recipe
This Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette is a vibrant, flavorful dish combining tender chicken thighs, sweet peaches, fresh basil, and creamy mozzarella pearls tossed with perfectly cooked orzo pasta. The salad is beautifully complemented by a zesty, slightly spicy hot honey vinaigrette, making it an ideal refreshing meal for warm-weather gatherings or a light yet satisfying lunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Sautéing
- Cuisine: American
Ingredients
Orzo Salad
- 1½ cups dry orzo
- 1 lb. boneless skinless chicken thighs (or chicken tenderloins)
- Smoked paprika, to taste
- Cumin, to taste
- Salt, to taste
- Black pepper, to taste
- 2-3 peaches, diced
- 2 ears of fresh corn, cooked & kernels cut off (about 1½-2 cups)
- 8 oz. mozzarella pearls
- ½ cup red onion, thinly sliced
- ½ cup fresh basil, packed & sliced (or more if desired)
Hot Honey Vinaigrette
- ½ cup olive oil
- ⅓ cup hot honey
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- 2 tsp Dijon mustard
- 2 garlic cloves, minced
- 1 tsp salt
- Cracked black pepper, to taste
Instructions
- Prepare the orzo. Boil the orzo according to the package’s directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta completely. Transfer it to a large mixing bowl.
- Make the vinaigrette. In a small jar or bowl, whisk together olive oil, hot honey, apple cider vinegar, lemon juice, minced garlic, Dijon mustard, and salt until combined. Add cracked black pepper to taste. Set the vinaigrette aside to allow the flavors to meld.
- Cook the chicken. Season the chicken thighs or tenderloins generously on both sides with smoked paprika, cumin, salt, and black pepper. Heat a sauté pan over medium-high heat with a small amount of oil and cook the chicken for 2 to 3 minutes per side until it reaches an internal temperature of 165°F (74°C). Alternatively, baking or grilling the chicken is also suitable. Once cooked, let the chicken cool slightly, then cut into bite-sized pieces.
- Toss the salad. Add the diced chicken, peaches, cooked corn kernels, mozzarella pearls, thinly sliced red onion, and fresh basil to the bowl with the cooled orzo. Pour your desired amount of the prepared hot honey vinaigrette over the ingredients. Toss everything gently to evenly coat the salad.
- Garnish and serve. Garnish with extra fresh basil leaves and serve immediately for the freshest flavor. Alternatively, cover and refrigerate the salad for about 30 minutes to allow flavors to develop further before serving.
Notes
- You can substitute chicken thighs with chicken tenderloins or breasts if preferred.
- For a vegetarian version, omit the chicken and add extra mozzarella or a plant-based protein.
- To roast the corn instead of boiling, grill ears over medium heat until lightly charred, then cut off kernels.
- Adjust the hot honey quantity in the vinaigrette to control the spice and sweetness level.
- This salad can be made ahead and refrigerated for up to 1 day, but add mozzarella pearls just before serving to prevent them from becoming watery.
