This colorful orzo and chicken main dish salad from Cooking Light is packed with an assortment of chopped fresh vegetables and tossed with a tangy lemon dressing. It’s a great use for leftover or rotisserie chicken.

Ingredients for servings


  • 0.75 cup uncooked orzo

  • 0.25 teaspoon grated lemon rind

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon extra-virgin olive oil

  • 0.5 teaspoon kosher salt

  • 0.5 teaspoon minced garlic

  • 0.25 teaspoon honey

  • 0.125 freshly ground black pepper

  • 1 cup shredded skinless, boneless rotisserie chicken breast

  • 0.5 cup diced English cucumber

  • 0.5 cup pre-chopped red bell pepper

  • 0.33 cup thinly sliced green onions

  • 1 tablespoon chopped fresh dill

  • 0.5 cup crumbled goat cheese (2 ounces)


  • Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.

  • While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

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