Lime Chicken Tenders and Orzo Salad

Southern Living
Easy Side: Stir together 2 large avocadoes, thinly sliced, and 2 Tbsp. thinly sliced red onion; sprinkle with juice from 1 lime. Serve over Bibb lettuce leaves. Season with salt and pepper to taste.
Makes 6 servings


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1 lime
1 1/4 pounds chicken breast tenders
5 tablespoons olive oil, divided
2 garlic cloves, pressed
2 teaspoons kosher salt
1/2 teaspoon pepper
1 1/2 cups uncooked orzo pasta
3 tablespoons red wine vinegar
2 teaspoons country-style Dijon mustard
1 medium-size red bell pepper, chopped
3/4 cup peeled and diced cucumber
2 tablespoons chopped fresh dill


Total: 30 Minutes

1. Preheat grill to 300° to 350° (medium) heat. Grate zest from lime to equal 1 tsp. Cut lime in half; squeeze juice from lime to equal 3 Tbsp.

2. Combine chicken, lime zest, lime juice, 1/4 cup olive oil, and next 3 ingredients. Let stand 10 minutes. Remove chicken from marinade, discarding marinade.

3. Grill chicken, covered with grill lid, 5 to 7 minutes on each side or until done.

4. Prepare pasta according to package directions. Combine vinegar, mustard, and remaining 1 Tbsp. olive oil. Toss orzo, bell pepper, cucumber, and dill with vinegar mixture. Season with salt and pepper to taste. Serve with grilled chicken.

Created date

February 2011