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Tomato, Asparagus, & Pesto Salad with Chicken

Scott Duncan, ©2015
A healthy and great-tasting dinner you can have on the table in 20 minutes. Prepared pesto saves the day again.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Entree
Cuisine Italian
Servings 4


  • 2 boneless chicken breast halves
  • 2 T olive oil divided
  • 1 C orzo
  • 2 C chicken stock
  • 1 pint grape tomatoes halved
  • 1 lb asparagus trimmed and cut into 2” pieces
  • ½ C frozen corn thawed
  • ¼ C prepared pesto
  • Salt & pepper to taste


  • In a medium saucepan over medium heat, add chicken stock, orzo, and salt & pepper to taste.
  • Simmer until al dente, stirring occasionally. Most of the liquid will be absorbed by the orzo.
  • While orzo is simmering, preheat skillet over medium high heat.
  • Season chicken breasts with salt & pepper.
  • Add 1 T olive oil to skillet and sauté chicken 6-8 minutes per side.
  • Remove from pan and allow to rest for 5 minutes before cutting.
  • As chicken rests, add remaining olive oil to same pan and sauté asparagus for 4-5 minutes.
  • In a large mixing bowl, combine grape tomatoes, corn, pesto, asparagus, and orzo (with remaining chicken stock).
  • Toss to combine and check seasonings.
  • Slice chicken and serve atop orzo salad.