Shredded roast chicken with pesto, crudités bits and orzo summer salad

Course Main Course, Salad
Cuisine Mediterranean, Ramona's Cuisine
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 people
Author Ramona Sebastian


  • 250 g orzo
  • 400 g roast chicken shredded
  • 3 tbsp Genovese pesto sauce
  • 3 celery stalks
  • 1/2 red pepper
  • 1 med red onion
  • 5 springs parsley
  • 2 tbsp pine nuts
  • 1-2 handful of cherry tomatoes
  • Salt and pepper to taste


  • Cook the orzo according to the packet instructions, it normally takes 7 to 9 minutes to get this ready. When finished, drain, rinse in cold water and allow it to drain. Set aside.
  • Shred the roast chicken and place in a larger bowl.
  • Wash and finely chop the crudités which are the red pepper, celery sticks and the red onion. Add those to the shredded chicken.
  • Toast the pine nuts for a few seconds ( don’t do anything else while toasting those as they need tossing to avoid burning them) they burn fast due to the high content of oil.
  • Add the orzo, pesto sauce, chopped parsley and the halved cherry tomatoes.
  • Season with salt and pepper and mix well.
  • Serve with a sprinkle of toasted pine nuts and ... Enjoy!


This recipe is ideal for busy working folks, students or peeps that cannot be asked with too much cooking. It’s healthy, colourful versatile and soo yumm. ? 
Perfect, wouldn’t you say??
Replace the crudités here with the ones you like. I have used raw broccoli, broccolini, kohlrabi, shredded swede, garlic (if I don’t go anywhere?), sweet corn whatever you like eating raw, for me it’s easy to enumerate here almost all veggies as I always have half of them whenever I prepare them for cooking. I can eat and I like to eat raw veggies, just as a goat would, ha ha ?.
Just to give you a little example, today while cooking dinner and preparing our fish and chips (skinny version )
This makes a perfect work lunch so prepare it the night before, box it and lunch is ready.