Description
A refreshing salad combining chicken, corn, and orzo with a tangy lemon dressing.
Ingredients
Scale
- 8 ounces dry orzo
- 2 small boneless skinless chicken breasts
- 1 tablespoon avocado oil
- 1/21/2 teaspoon paprika
- 1/21/2 teaspoon garlic powder
- 1/41/2 teaspoon fine sea salt
- 2 medium corn cobs, kernels cut from cobs
- 1/2 cup roughly chopped fresh basil
- 1/2 cup roughly chopped fresh cilantro
- 4 ounces crumbled goat cheese or feta cheese
- 5 tablespoons extra virgin olive oil
- 21/2 teaspoons white wine vinegar
- juice of 2 lemons, plus zest of 1 lemon
- 1/21/2 teaspoon kosher salt, to taste
- 1/41/2 teaspoon fresh ground black pepper, to taste
- 1/21/2 teaspoon kosher salt, to taste
- 1/41/2 teaspoon fresh ground black pepper, to taste
Instructions
- Cook the Chicken: Start by cooking your chicken in a skillet over medium heat with avocado oil. Cook until the outside turns golden and the inside is no longer pink. This step keeps the chicken juicy and flavorful, so do not cut it too early as it may become dry.
- Prepare the Orzo: While the chicken cooks, bring a pot of water to a boil and cook the orzo until it is al dente, firm but tender to the bite. Rinse it with cold water afterward to halt the cooking process and prevent it from becoming mushy.
- Cook the Corn: Grill or sauté the corn until it is slightly charred and fragrant. This adds flavor, so allow it to char a bit, but do not overcook.
- Mix the Ingredients: In a large bowl, combine the orzo, chicken, and cooked corn. Toss gently to ensure even distribution without mashing the ingredients.
- Add Dressing and Seasoning: Drizzle the extra virgin olive oil, white wine vinegar, lemon juice, lemon zest, kosher salt, and black pepper over the salad. Mix gently to combine, being careful not to overdress as you can add more later if needed.
- Chill and Serve: Let the salad chill in the fridge for a bit to meld the flavors together. Stir well before serving to remix the dressing.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to 3 days.
- Expert Tips: Watch the orzo carefully and cook it just until al dente to avoid mushiness. For even cooking, cut chicken breasts into similar sizes. When cutting corn from the cob, use a sharp knife to minimize waste. If dressing separates in the fridge, shake or whisk before serving to remix.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve with sliced tomatoes and cucumbers. Pair with a light vinaigrette salad or alongside grilled chicken or fish.
- Recipe Variations: Add cherry tomatoes for a pop of color. Include diced bell peppers for extra crunch. Try different herbs like dill or parsley to customize the flavor.
- Ingredient Notes: Use chicken thighs instead of breasts if preferred. Goat cheese can be substituted with feta or left out entirely.
Nutrition
- Calories: 653
- Sugar: 0g
- Sodium: 0mg
- Fat: 33g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 0mg