Chicken Orzo Salad
User Reviews
4.5
Chicken Orzo Salad
Description
The Chicken Orzo Salad features orzo cooked and drained, tossed with sautéed chicken breast pieces seasoned with salt and pepper and cooked until golden and cooked through. Fresh cherry or grape tomatoes, diced English cucumber, sliced green onions, chopped flat-leaf parsley, and fresh basil add vibrant colors and crispness to the dish. The ingredients are combined in a bowl to allow flavors to meld.
A lemon vinaigrette made from olive oil, lemon juice, apple cider vinegar, honey, salt, and black pepper is whisked together and adjusted for taste before being evenly drizzled over the salad. The vinaigrette provides tang and slight sweetness, balancing the savory chicken and fresh vegetables. The salad can be served immediately warm, chilled, or at room temperature, making it versatile for different meals and occasions.
This dish offers a satisfying combination of protein, pasta, and vegetables with bright herb and citrus notes. It stores well in the refrigerator for up to five days, although the fresh vegetables may release water over time, which can be drained before serving again.
Ingredients
- 12 ounces orzo cooked according to package directions
- 2 tablespoons olive oil
- chicken breast cut into 1/2-inch pieces, boneless, skinless, thin-sliced, about 1.50 pounds
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 ½ to 2 cups tomatoes halved, cherry or grape
- 1 ½ to 2 cups cucumber diced small, English
- 1 cup green onions sliced into thin rounds (from about 4 to 5 green onions)
- 2 to 3 tablespoons flat-leaf parsley finely chopped, fresh, Italian
- 2 to 3 tablespoons basil finely chopped, fresh
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 black 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
- Store the salad in an airtight container in the refrigerator for up to 5 days; note that vegetables may release liquid with time.
- The salad can be enjoyed warm, chilled, or at room temperature according to preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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