Photo: Jennifer Causey; Styling: Claire Spollen
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.
How to Make It
Step 1
Prepare orzo according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Set aside.
Step 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.
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Great for lunch leftovers