Pesto Orzo Pasta Salad with Balsamic Grilled Chicken

First, prepare the Balsamic Grilled Chicken: Combine all marinade ingredients (2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 1 tablespoon soy sauce, juice from 1 lemon, 1 minced garlic clove or 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon pepper, 1/2 teaspoon red chili flakes) and pour over the 1 lb chicken breasts in a zip lock bag or shallow container. Marinate in the fridge for at least 1 hour, up to 48 hours. Grill the chicken at 500 degrees Fahrenheit for 3-4 minutes per side, until cooked through. Alternatively, cook on a cast iron skillet over medium-high heat. Dice the cooked chicken into bite-sized pieces.

For the Pesto Orzo Pasta Salad: Cook the 8 oz orzo according to box instructions in heavily salted water. Drain the orzo and set it aside to cool. Once cooled, add the orzo to a large bowl. Toss it with ½ cup pesto, 1 tablespoon olive oil (ideally from the marinated mozzarella), 3 tablespoons red wine vinegar, and the 12 oz marinated fresh mozzarella balls (cut in half or quartered). Refrigerate the pasta mixture until ready to serve. Just before serving, toss the salad with 1 large diced avocado, 4 cups arugula, and the diced grilled chicken. Season to taste with additional kosher salt and pepper; don't be shy with the salt.