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Cajun Chicken Orzo Salad with Creamy Dressing

A vibrant, zesty, and comforting salad featuring tender Cajun-seasoned chicken, orzo pasta, fresh vegetables, and a creamy dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Cajun
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 pound boneless, skinless chicken tenders Protein-packed base of the salad.
  • 1 tablespoon olive oil For seasoning the chicken.
  • 2 tablespoons Cajun-style seasoning Provides flavor to the chicken.
  • Salt and black pepper, to taste Basic seasoning for the chicken.
  • 1 pound dry orzo pasta Main carbohydrate component.
  • 1/2 cup basil pesto Adds flavor to the orzo.
  • 2 cups shredded lettuce Provides freshness and crunch.
  • 1 cup sliced cucumber Adds refreshing texture.
  • 2 roasted bell peppers, sliced For additional color and flavor.
  • 1 1/2 cups shredded mozzarella cheese Creamy element that binds the salad.
  • 1/3 cup sun-dried tomatoes, chopped Adds a rich, tangy flavor.
  • 1 ripe avocado, sliced For a creamy topping.
For the Creamy Dressing
  • 1/2 cup mayonnaise Base of the creamy dressing.
  • 1 tablespoon ketchup Adds a hint of sweetness.
  • 1 tablespoon fresh lemon juice For brightness in flavor.
  • 1 teaspoon hot sauce Adds a spicy kick.
  • 1 tablespoon finely chopped pickles For tangy flavor.
  • 1 tablespoon pickle juice Enhances the dressing's flavor.
  • 1/2 teaspoon paprika For color and mild flavor.
  • 1/2 teaspoon onion powder Adds depth to the dressing.
  • 1/2 teaspoon garlic powder Enhances overall flavor.
  • Salt and black pepper, to taste Basic seasoning for the dressing.

Method
 

Preparation
  1. In a bowl, toss the chicken with olive oil, Cajun seasoning, salt, and black pepper until evenly coated.
  2. Heat a skillet or grill pan over medium-high heat. Add the seasoned chicken and cook for 10–12 minutes, turning once, until fully cooked and browned.
  3. Set chicken aside to rest before slicing into strips.
  4. In a small bowl, whisk together mayonnaise, ketchup, lemon juice, hot sauce, chopped pickles, pickle juice, paprika, onion powder, and garlic powder. Season with salt and black pepper to taste.
  5. In a large pot of salted boiling water, cook orzo according to package directions until tender but firm. Drain and transfer to a large bowl. Stir in the basil pesto while orzo is warm.
Assembly
  1. Add the shredded lettuce and cucumber to the orzo. Mix in about one-third of the dressing.
  2. Gently fold in the sliced chicken, roasted bell peppers, sun-dried tomatoes, and mozzarella cheese.
  3. Top with sliced avocado and drizzle with extra dressing if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Keep avocado separate until serving to maintain its texture.