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Orzo Salad with Chicken and Radishes

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: 1 1/2 cups)

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

Nutrition Information

  • calories 339
  • fat 10.3 g
  • satfat 1.6 g
  • monofat 6 g
  • polyfat 1.1 g
  • protein 28 g
  • carbohydrate 34 g
  • fiber 9 g
  • cholesterol 66 mg
  • iron 1 mg
  • sodium 538 mg
  • calcium 45 mg

How to Make It

  1. Prepare orzo according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Set aside.

  2. 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.