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Lemony Orzo-Veggie Salad with Chicken

Photo: John Autry; Styling: Leigh Ann Ross

Total time 20 mins
Yield 4 servings (serving size: about 1 1/4 cups)
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.

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

Nutrition 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

How to Make It

  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.