Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Caroline Wright
Recipe by Cooking Light August 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

339 calories; fat 10.3g; saturated fat 1.6g; mono fat 6g; poly fat 1.1g; protein 28g; carbohydrates 34g; fiber 9g; cholesterol 66mg; iron 1mg; sodium 538mg; calcium 45mg.
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