Description
A refreshing lemon orzo salad with chicken, perfect for a light meal.
Ingredients
Scale
- 1 cup (160g) uncooked orzo
- 2 mini cucumbers (or 1/2 English cucumber), chopped
- 1 cup (150g) little tomatoes (grape/cherry/etc.), cut into quarters
- 2 tablespoons (30g) chopped red onion
- 2 cups (60g) (loosely packed) fresh arugula (optional)
- 2 cups (300g) cooked rotisserie chicken, shredded or chopped
- 1/2 cup (50g) freshly grated parmesan cheese
- 2 tablespoons (30ml) olive oil
- 1.5 tablespoons (22.5ml) lemon juice + zest of 1 lemon
- 11/2 teaspoon (5g) honey
- 1 clove garlic, minced
- Salt & pepper to taste
Instructions
- Cook The Orzo: Start by cooking the orzo in boiling water until it is tender and has a nice al dente bite to it. Rinse the orzo under cold water immediately after draining to stop the cooking process and keep it from sticking together.
- Prepare The Chicken: While the orzo is cooking, shred or chop your rotisserie chicken into bite-sized pieces, ensuring some nice chunks remain for texture.
- Mix The Base: In a large bowl, combine the cooked orzo with the chopped chicken, cherry tomatoes, and cucumber pieces. This mixture creates a colorful base, and early mixing will allow the ingredients to soak in each other’s flavors.
- Whisk The Dressing: In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper until smooth. Prepare this just before serving to maintain its vibrant flavor and consistency.
- Toss & Taste: Pour the dressing over the orzo and chicken mixture, then gently toss everything together. Taste and adjust the salt or lemon juice as needed without overmixing the salad.
- Finish With Cheese: Lastly, sprinkle the freshly grated parmesan cheese over the salad and give it another gentle toss. The cheese should slightly melt into the salad, enhancing the texture.
Notes
- Storage Tips: Store the salad in an airtight container in the fridge for 3-4 days if arugula is omitted.
- Expert Tips: To prevent clumping, rinse orzo with cool water right after cooking. If the salad seems bland, increase the amount of salt, pepper, or dressing to enhance flavor. If the dressing separates, whisk it again before serving for a smoother consistency. Using freshly grated parmesan cheese will provide better flavor than pre-grated options.
- Reheating Instructions: Not applicable for salad, however, if served as a side, enjoy it cold or at room temperature.
- Serving Suggestions: Serve with crusty bread for a light meal. Pair with grilled seafood for a refreshing contrast. Great with a side of fruit salad for dessert.
- Recipe Variations: You may add Kalamata olives for a briny flavor or substitute feta cheese for added creaminess. Using maple syrup instead of honey can provide a different sweetness.
- Ingredient Notes: Select seasonal vegetables for the freshest tastes. If orzo is not available, any small pasta or quinoa can be used for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 167mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 42mg