Ingredients:

  • 1 (16 oz / 454g) box of orzo pasta
  • 1 lb (454g) boneless, skinless chicken thighs (or chicken tenderloins)
  • Smoked paprika, to taste
  • Ground cumin, to taste
  • Salt, to taste
  • Black pepper, to taste
  • 2-3 large, ripe peaches, diced
  • 2 ears of fresh corn, cooked and kernels cut off (approximately 1 ½-2 cups / 250-375g)
  • 8 oz (227g) mozzarella pearls (bocconcini)
  • ½ cup (50g) red onion, thinly sliced
  • ½ cup (packed / 12g) fresh basil leaves, sliced, plus extra for garnish
  • ½ cup (120ml) olive oil
  • ⅓ cup (80ml) hot honey
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 teaspoons (10ml) Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) salt
  • Cracked black pepper, to taste

Instructions:

  1. Boil orzo according to package directions. Drain and rinse with cold water to stop cooking. Set aside to cool in the large mixing bowl.
  2. Whisk together olive oil, hot honey, apple cider vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a jar or small bowl until emulsified.
  3. Season chicken with smoked paprika, cumin, salt, and pepper. Sauté, grill, or bake until internal temperature reaches 165°F (74°C). Let cool slightly, then dice into bite-sized pieces.
  4. Add diced chicken, peaches, corn, mozzarella pearls, red onion, and basil to the bowl with the orzo.
  5. Pour desired amount of vinaigrette over the salad and gently toss to combine.
  6. Garnish with extra basil leaves. Serve immediately or chill for 30 minutes to allow flavors to meld.