Lemon Orzo Salad with Chicken
User Reviews
4.8
Lemon Orzo Salad with Chicken
Description
The Lemon Orzo Salad with Chicken features orzo pasta cooked al dente and cooled, mixed with chopped mini cucumbers, quartered cherry tomatoes, finely chopped red onion, and loosely packed arugula. Cooked or rotisserie chicken is added for protein, while fresh basil slices bring a mild herbal touch. The salad is finished with grated Parmesan cheese for a salty richness.
The dressing uses lemon juice and zest combined with olive oil, honey, minced garlic, salt, and pepper to give the salad a tart yet slightly sweet flavor that brightens the dish. Tossing the pasta and vegetables with the dressing creates a harmonious balance of textures—from tender orzo to crisp vegetables and leafy greens.
This salad can serve as a main for about four adults or more as a side. If planning leftovers, it's recommended to hold the arugula separately or add it only when serving to preserve freshness. The dish stores well in the refrigerator and maintains good flavor without the greens for a few days.
Ingredients
- 1 cup orzo
- 2 mini cucumbers chopped, or 1/2 English cucumber
- 1 cup tomatoes cut into quarters, grape/cherry/etc., little size
- 2 tablespoons red onion chopped
- 2 cups arugula optional, loosely packed, fresh
- 2 cups chicken cooked or rotisserie
- 1/2 cup Parmesan Cheese freshly grated
- 2 tablespoons basil sliced thin, fresh
Dressing:
- 1.5 tablespoons lemon juice and zest of 1
- 2.5 tablespoons olive oil
- 1 teaspoon honey
- 1 clove garlic minced
- salt to taste
- black pepper to taste
Instructions
- Boil a salted pot of water and cook the orzo al dente according to package directions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
- Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
- Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
- Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper - there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.
Notes
- This recipe makes a large quantity suitable for 4 adults or 6+ servings as a side dish.
- For leftovers, omit the arugula in the initial mix or add it only to the portion being served to keep it fresh.
- Season the salad generously with salt and pepper, as the orzo absorbs seasoning and can taste bland without sufficient seasoning.
- Nutritional information provided is an estimate due to potential ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 167mg | 7% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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