Because the lemon and basil flavors become even more vibrant with some time to marinate together, this five-ingredient salad makes the perfect to-go lunch. Pack it up the night before, and skip the cafeteria for a bright and luscious midday meal.
1 cup uncooked whole-wheat orzo
2 bunches radishes with greens (about 1 pound), scrubbed
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Prepare orzo according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Set aside.
While orzo cooks, thinly slice radishes to equal about 2 cups. Coarsely chop greens to equal about 1 cup. Combine cooled orzo, radishes, greens, chicken, basil, olive oil, lemon juice, salt, and pepper in a bowl; toss.