Lemony Orzo-Veggie Salad with Chicken

Photo: John Autry; Styling: Leigh Ann Ross
This colorful orzo and chicken main dish salad is packed with an assortment of chopped fresh vegetables and tossed with a tangy lemon dressing.  It's a great use for leftover or rotisserie chicken.

Yield:

4 servings (serving size: about 1 1/4 cups)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 275
Fat 9.7 g
Satfat 3.8 g
Monofat 3.9 g
Polyfat 0.9 g
Protein 18.2 g
Carbohydrate 28 g
Fiber 1.8 g
Cholesterol 41 mg
Iron 0.9 mg
Sodium 338 mg
Calcium 60 mg

Ingredients

3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly ground black pepper
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 cup diced English cucumber
1/2 cup prechopped red bell pepper
1/3 cup thinly sliced green onions
1 tablespoon chopped fresh dill
1/2 cup (2 ounces) crumbled goat cheese

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.

2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

Note:

Ivy Manning,

July 2010