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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 275
  • Fat: 9.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 18.2g
  • Carbohydrate: 28g
  • Fiber: 1.8g
  • Cholesterol: 41mg
  • Iron: 0.9mg
  • Sodium: 338mg
  • Calcium: 60mg

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. 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. 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.
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