Description
A refreshing Lemon Orzo Salad with Veggies and Chicken, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup uncooked orzo pasta, rinsed
- 1/21/2 teaspoon lemon rind, finely grated
- 4 tablespoons lemon juice, fresh
- 4 tablespoons olive oil, extra virgin
- 3/41/2 teaspoon kosher salt
- 3/41/2 teaspoon garlic, minced
- 11/2 teaspoon honey
- 1/81/2 teaspoon black pepper
- 1 1/2 – 2 cups chicken, cooked, shredded, skinless, and diced
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1/2 cup green onions, sliced
- 1 1/2 tablespoons dill, fresh, chopped or 1 1/21/2 teaspoons dried
- 3/4 cup feta cheese, crumbled
- 1 tablespoon lemon juice, for serving, if needed
- 1 tablespoon extra olive oil, for serving, if needed
Instructions
- Cook the Orzo: Start by cooking 1 cup of uncooked orzo pasta in a large pot of boiling salted water (add about 1 tablespoon of salt). Let it bubble away for about 8 minutes until it is just shy of al dente, tender but with a bit of bite. Rinsing it afterward helps prevent stickiness; do not skip that step!
- Prepare the Chicken: While the orzo cooks, grill or pan-sear your chicken until it is golden and cooked through. Let it rest for a few minutes before cutting to keep it juicy and prevent drying out.
- Chop the Veggies: Next, chop the veggies—1 cup each of diced cucumber and red bell pepper, along with 1/2 cup of sliced green onions. Ensure they are bite-sized to mix easily with the orzo.
- Make the Dressing: In a small bowl, whisk together 4 tablespoons of olive oil, 4 tablespoons of fresh lemon juice, 3/41/2 teaspoon of kosher salt, 1/81/2 teaspoon of black pepper, and 3/41/2 teaspoon of minced garlic. Adjust to taste, adding more lemon juice if desired for extra brightness.
- Mix Everything Together: Toss the cooked orzo, chopped veggies, and the diced chicken into a large mixing bowl. Be gentle while mixing to prevent breaking the orzo, aiming for a vibrant and colorful blend.
- Chill & Serve: Allow the salad to chill in the fridge for at least 2 hours to let the flavors meld beautifully. Before serving, taste the salad and drizzle in 1 tablespoon of extra lemon juice or olive oil if it seems dry; freshness is key!
Notes
- Storage Tips: Store in the fridge in an airtight container for several days; flavors improve as it sits but may need extra seasoning over time.
- Expert Tips: Use fresh lemon for the best flavor. Adding a fresh squirt of lemon juice before serving can enhance the flavor. Cook pasta just under al dente to prevent mushiness.
- Reheating Instructions: This salad is served cold and does not require reheating.
- Serving Suggestions: Serve chilled as a standalone meal or pair it with grilled meats or seafood for a complete dinner. Consider adding more veggies or a splash of hot sauce for a kick.
- Recipe Variations: Add cherry tomatoes for extra freshness or include olives for a Mediterranean twist. Substitute quinoa for a gluten-free option if desired.
- Ingredient Notes: For fresh herbs, remember that 1 tablespoon of fresh herbs equals about 11/2 teaspoon of dried. When cooking orzo, try to do so in a large pot of salted water to keep it from sticking. For freshness, add any greens or delicate veggies just before serving to maintain their texture and color. If your salad feels dry after sitting, drizzle in extra lemon juice or olive oil just before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 326
- Sugar: 4g
- Sodium: 646mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 39mg