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Seared Chicken & Orzo Salad
with Roasted Cauliflower & Honey Mustard Dressing
55 MIN
4 Servings
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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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- ½ lb Orzo Pasta
- 1 head Cauliflower
- 1 bunch Kale
- 1 Tbsp Honey
- 2 Tbsps Dijon Mustard
- 1½ oz Feta Cheese
- 3 Tbsps Golden Raisins
- 1 Shallot
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
-
1 Tbsp White Wine Or Champagne Vinegar
-
1 oz Peruvian Kalamata Olives
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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