Servings
Font
Back
0 from 6 votes

Mexican Chicken Salad with Orzo

This Mexican chicken salad with orzo recipe is fresh, filling, and bursting with delicious Tex-Mex flavors! It's quick and easy and ready in only 30 minutes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 673 kcal
Course: Salad
Cuisine: Tex-Mex

Ingredients

  • 1 cup uncooked orzo
  • 2 large chicken breasts cut into bite-size pieces
  • 1-2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 (14 fluid ounce) can black beans drained & rinsed
  • 1 (12 fluid ounce) can corn drained
  • 2 tablespoons red onion chopped
  • 1 cup little tomatoes (grape, cherry, etc.)
  • 2 tablespoons chopped fresh cilantro
  • 1 avocado chopped
  • 1/2 cup Mexican shredded cheese blend (optional)
  • 1 small jalapeño pepper sliced (optional)
  • salt & pepper to taste
Dressing:
  • Juice of 1 lime
  • 1-2 tablespoons olive oil

Instructions

    Cup of Yum
  1. Cook orzo al dente according to package directions. Once it's done cooking, drain it and rinse it under cool water. Drain thoroughly and add it to a large bowl. I like to stir in a tiny bit of olive oil to stop it from sticking together. Set aside.
  2. Meanwhile, prep your chicken and add it to a skillet along with 1 tbsp of olive oil, the cumin, smoked paprika, chili powder, and garlic powder. Give it a stir to coat and cook it over medium-high heat for about 7 minutes (or until it's cooked), stirring often. You may need to add more olive oil if the pan gets too dry.
  3. Meanwhile, prep the other ingredients and add them to the bowl with the orzo. 
  4. Once the chicken is done cooking, add it to the salad and then add the dressing ingredients. I suggest starting with 1 tbsp olive oil and adding more if needed. Play with the dressing until you like the taste. Toss. Add salt & pepper if needed. 

Notes

  • This recipe makes great leftovers or meal prep for work lunches, for example.  It can be made ahead, but I suggest waiting to add the avocado until you're close to serving it so it doesn't brown. 
  • This can easily serve more than 4 depending on how much people eat.

Nutrition Information

Calories 673kcal (34%) Carbohydrates 71g (24%) Protein 45g (90%) Fat 24g (37%) Saturated Fat 6g (30%) Cholesterol 86mg (29%) Sodium 386mg (16%) Potassium 1336mg (38%) Fiber 14g (56%) Sugar 3g (6%) Vitamin A 956IU (19%) Vitamin C 20mg (22%) Calcium 147mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 673

% Daily Value*

Calories 673kcal 34%
Carbohydrates 71g 24%
Protein 45g 90%
Fat 24g 37%
Saturated Fat 6g 30%
Cholesterol 86mg 29%
Sodium 386mg 16%
Potassium 1336mg 28%
Fiber 14g 56%
Sugar 3g 6%
Vitamin A 956IU 19%
Vitamin C 20mg 22%
Calcium 147mg 15%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.