Description
A refreshing Chicken Orzo Salad featuring tender chicken, vibrant veggies, and a zesty dressing.
Ingredients
Scale
- 12 ounces orzo, cooked according to package directions
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/21/2 teaspoon salt, or to taste
- 1/21/2 teaspoon pepper, or to taste
- 1 1/2 to 2 cups cherry or grape tomatoes, halved
- 1 1/2 to 2 cups English cucumbers, diced small
- 1 cup green onions, sliced into thin rounds (from about 4 to 5 green onions)
- 2 to 3 tablespoons fresh Italian flat-leaf parsley, finely chopped
- 2 to 3 tablespoons fresh basil, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 11/2 teaspoon honey, or to taste
- 11/2 teaspoon salt, or to taste
- 1/21/2 teaspoon pepper, or to taste
Instructions
- Cook the Orzo: Start by boiling a pot of salted water (1 tablespoon per large pot is recommended). Toss in the orzo once it’s bubbling and cook it until al dente, which should take about 8-10 minutes. Drain and let cool.
- Prep the Chicken: Meanwhile, heat 1 tablespoon olive oil in a skillet. Add the thinly sliced chicken and cook until it develops a lovely golden brown color and the aroma fills your kitchen. Monitor closely to avoid dryness.
- Chop the Veggies: While the chicken cooks, chop the cucumber and cherry tomatoes. Use vibrant and fresh vegetables, avoiding any that are wilting.
- Mix the Dressing: In a small bowl, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 11/2 teaspoon honey, 11/2 teaspoon salt, and 1/21/2 teaspoon pepper. Whisk together and taste; adjust seasonings for brightness.
- Toss It All Together: Once the orzo has cooled, add it to a large mixing bowl along with the chopped veggies and chicken. Gently toss to combine, making sure not to mash the veggies.
- Chill and Serve: Let the salad chill in the fridge for about 15-20 minutes before serving to meld the flavors. Stir well before serving to prevent watery dressing from pooling at the bottom.
Notes
- Storage Tips: Storage method: Airtight container, refrigerate for up to 5 days.
- Expert Tips: For better flavor, salt the water when cooking the orzo. Use freshly squeezed lemon juice for the vinaigrette for optimal taste.
- Reheating Instructions: Not applicable as this dish is best served chilled.
- Serving Suggestions: Serve with grilled chicken or fish to add protein. Pair with a light white wine or sparkling water. Garnish with extra herbs for added freshness.
- Recipe Variations: Substitute chicken with chickpeas (rinse and season before adding), or swap out orzo for gluten-free orzo for dietary needs.
- Ingredient Notes: Use firm, ripe cherry or grape tomatoes for the best flavor in the salad. For a crunchier texture, consider adding nuts such as almonds or walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 13g
- Sodium: 621mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 96mg