FoodWage
LEMONY ORZO VEGGIE SALAD WITH CHICKEN
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
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¾ cup uncooked orzo
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¼ teaspoon grated lemon rind
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3 tablespoons fresh lemon juice
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1 tablespoon extra-virgin olive oil
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½ teaspoon kosher salt
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½ teaspoon minced garlic
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¼ teaspoon honey
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⅛ freshly ground black pepper
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1 cup shredded skinless, boneless rotisserie chicken breast
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½ cup diced English cucumber
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½ cup pre-chopped red bell pepper
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0.330 cup thinly sliced green onions
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1 tablespoon chopped fresh dill
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½ cup crumbled goat cheese (2 ounces)
Salad
Directions
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.