Seared Chicken & Orzo Salad with Roasted Cauliflower & Honey Mustard Dressing
Great for Grilling

Seared Chicken & Orzo Salad

with Roasted Cauliflower & Honey Mustard Dressing

55 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Briny Kalamata olives and feta cheese bring plenty of Mediterranean flair to this cauliflower, kale, and orzo pasta salad. These bright flavors are deliciously balanced by a sweet and sharp honey mustard dressing. It’s the perfect accompaniment for our simply seasoned chicken.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Seared Chicken & Orzo Salad with Roasted Cauliflower & Honey Mustard Dressing
Title
time-saving
tips & techniques
Golden Raisins
Orzo Pasta
How to Make Sure Your Pasta is Al Dente
Kale
Honey
How To: Separate Leafy Greens from the Stems
Smooth Dijon Mustard
Feta Cheese
How To: Take the Pits Out of Olives
Cauliflower
Shallot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the head into small florets. Remove and discard the stems of the kale; roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). In a bowl, combine the chopped shallot, mustard, vinegar, and honey (kneading the packet before opening). Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper. 

Roast the cauliflower:
2 Roast the cauliflower:

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Cook the pasta & kale:
3 Cook the pasta & kale:

While the cauliflower roasts, add the pasta to the pot of boiling water and cook 4 minutes. Add the chopped kale and continue to cook, stirring occasionally, 3 to 4 minutes, or until the kale is softened and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm. 

Cook the chicken:
4 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
GRILL: Pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

Make the pasta salad & serve your dish:
5 Make the pasta salad & serve your dish:

To the pot of cooked pasta and kale, add the roasted cauliflower, raisins, chopped olives, cheese (crumbling before adding), and dressing; season with salt and pepper. Stir to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished pasta salad topped with the sliced chicken and a drizzle of olive oil. Enjoy!

Tips from Home Chefs

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Seared Chicken & Orzo Salad

Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut the head into small florets. Remove and discard the stems of the kale; roughly chop the leaves. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). In a bowl, combine the chopped shallot, mustard, vinegar, and honey (kneading the packet before opening). Whisk in 2 tablespoons of olive oil until thoroughly combined. Season with salt and pepper. 

2 Roast the cauliflower:

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Roast the cauliflower:
Cook the pasta & kale:
3 Cook the pasta & kale:

While the cauliflower roasts, add the pasta to the pot of boiling water and cook 4 minutes. Add the chopped kale and continue to cook, stirring occasionally, 3 to 4 minutes, or until the kale is softened and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm. 

4 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
GRILL: Pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

Cook the chicken:
Make the pasta salad & serve your dish:
5 Make the pasta salad & serve your dish:

To the pot of cooked pasta and kale, add the roasted cauliflower, raisins, chopped olives, cheese (crumbling before adding), and dressing; season with salt and pepper. Stir to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished pasta salad topped with the sliced chicken and a drizzle of olive oil. Enjoy!

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