Rating: 4.5 stars
40 Ratings
  • 5 star values: 27
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2010

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

total:
20 mins
Yield:
4 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

275 calories; fat 9.7g; saturated fat 3.8g; mono fat 3.9g; poly fat 0.9g; protein 18.2g; carbohydrates 28g; fiber 1.8g; cholesterol 41mg; iron 0.9mg; sodium 338mg; calcium 60mg.
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