Lemony Orzo-Veggie Salad with Chicken

This colorful orzo and chicken main dish salad is packed with an assortment of chopped fresh vegetables and tossed with a tangy lemon dressing.  It’s a great use for leftover or rotisserie chicken.

Preparation time

  • Yield 4 servings (serving size: about 1 1/4 cups)
  • Total time 20 Minutes

Ingredients

  • 3/4 cup uncooked orzo
  • 1/4 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon honey
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup diced English cucumber
  • 1/2 cup prechopped red bell pepper
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon chopped fresh dill
  • 1/2 cup (2 ounces) crumbled goat cheese

Directions

  1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water, drain and place in a large bowl.
  2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo, toss to coat. Add chicken and next 4 ingredients (through dill), toss gently to combine. Sprinkle with cheese.

Source: myrecipes.com

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