Description
A delicious and refreshing grilled chicken salad with lemon orzo, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/21/2 teaspoon Morton kosher salt
- 1/21/2 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken tenders
- 1/2 tablespoon olive oil
- 11/2 teaspoon Morton kosher salt
- 1/21/2 teaspoon black pepper
- 1 pound uncooked orzo
- 2 cups thinly sliced Persian cucumbers
- 2 cups halved cherry tomatoes
- 1/4 cup diced red onion
- 1 cup halved pitted kalamata olives
- 8 ounces block feta, cut into 1/2 inch cubes
- 1/2 cup chopped fresh herbs (basil, thyme, rosemary suggested)
- 6 fresh lemon wedges
Instructions
- Cook the Chicken: Start by preheating the grill to medium-high heat. Grill the chicken until it is golden brown and juicy, approximately 5-6 minutes per side. You will know it is done when it has nice grill marks and reaches an internal temperature of 165 degrees F. Avoid overcooking to retain moisture and flavor.
- Prepare the Orzo: While the chicken is grilling, bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 7-9 minutes. Drain immediately to prevent it from becoming mushy.
- Mix the Dressing: In a small bowl, whisk together the lemon juice, olive oil, lemon zest, Dijon mustard, honey, salt, and black pepper until smooth. This dressing adds a fresh zing that brightens the entire salad.
- Combine Salad Ingredients: In a large mixing bowl, toss the cooked orzo with the fresh herbs, sliced cucumbers, cherry tomatoes, and red onion. Mixing while the orzo is still warm helps the flavors meld together beautifully.
- Slice and Add Chicken: Once the chicken has rested for a few minutes, slice it into strips and place it on top of the salad. Avoid slicing too soon to prevent dryness.
- Drizzle Dressing and Serve: Pour the zesty dressing over the salad and gently toss to coat everything evenly. Keep an eye on the amount of dressing added to enhance flavors without overpowering them.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 4 days.
- Expert Tips: Monitor cooking time closely and ensure you drain the orzo immediately after it reaches al dente to prevent mushiness. Use a meat thermometer to ensure the chicken is cooked to exactly 165 degrees F but not overcooked. If the salad lacks flavor after refrigeration, add a splash of fresh lemon juice and extra herbs before serving to enhance the taste.
- Reheating Instructions: If serving warm, gently heat the orzo and chicken in a skillet over low heat until warmed through, about 5 minutes.
- Serving Suggestions: This salad pairs wonderfully with refreshing spa water or lemonade. Serve alongside grilled shrimp or scallops for additional protein, or complement it with crusty bread and butter.
- Recipe Variations: For a vegetarian version, add chickpeas for extra protein. Substitute the chicken with grilled shrimp or scallops based on preference. You may also incorporate seasonal vegetables like asparagus or bell peppers.
- Ingredient Notes: Be sure to select firm, fresh vegetables for the salad. Look for olives that are pitted for convenience. Substituting feta cheese can be done with fresh mozzarella pearls for a creamy texture. If you wish to use leftover protein, rotisserie chicken or turkey can be utilized-just remove the skin before adding. Choose orzo or any small pasta with a similar texture for a variation.
Nutrition
- Serving Size: 1 serving
- Calories: 754
- Sugar: 8g
- Sodium: 1537mg
- Fat: 35g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 106mg