Chicken Orzo Salad
User Reviews
4.5
171 reviews
Excellent
Chicken Orzo Salad
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This chicken orzo salad comes together in under 30 minutes and is made with juicy tomatoes, crisp cucumbers, a tangy lemon vinaigrette, and more!
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Ingredients
- 12 ounces orzo cooked according to package directions
- 2 tablespoons olive oil
- about 1.50 pounds thin-sliced boneless skinless chicken breasts cut into 1/2-inch pieces
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 ½ to 2 cups Cherry or grape tomatoes halved
- 1 ½ to 2 cups English cucumbers diced small
- 1 cup green onions sliced into thin rounds (from about 4 to 5 green onions)
- 2 to 3 tablespoons fresh Italian flat-leaf parsley finely chopped
- 2 to 3 tablespoons fresh basil finely chopped
Lemon Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or to taste
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Cook orzo according to package directions. Drain and transfer to a large bowl; set aside.
- To a large skillet, add 2 tablespoons olive oil, chicken, evenly season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken. Transfer the chicken and cooking juices to the bowl with the orzo.
- Add the tomatoes, cucumbers, green onions, parsley, basil, and stir to combine; set aside.
- To a small bowl, add 3 tablespoons olive oil, lemon juice, apple cider vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine. Taste vinaigrette and check for seasoning balance; add more salt, honey, lemon juice, etc. to taste.
- Evenly drizzle the vinaigrette over the orzo bowl, stir to coat evenly, and either serve immediately or cover with plasticwrap and refrigerate before serving.
Notes
- Salad will keep airtight in the fridge for up to 5 days noting the vegetables will release water as time passes; serve warm, chilled, or at room temp.
Nutrition Information
Show Details
Serving
1
Calories
480kcal
(24%)
Carbohydrates
42g
(14%)
Protein
41g
(82%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
12g
Cholesterol
96mg
(32%)
Sodium
621mg
(26%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 6to 10 servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 480kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 41g | 82% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 96mg | 32% |
| Sodium | 621mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
171 reviews
Excellent
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