Description
A refreshing and nutritious Lemon Orzo Chicken Salad perfect for any occasion.
Ingredients
Scale
- 2 cups orzo pasta
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
- While the orzo is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from heat and let it rest for 5 minutes before slicing.
- In a large bowl, combine the cooked orzo, sliced chicken, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
- In a small bowl, whisk together the lemon juice, 1/4 cup olive oil, Dijon mustard, honey, and a pinch of salt and pepper.
- Pour the dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For added crunch, consider adding a handful of toasted almonds or walnuts.
- Substitute grilled shrimp or tofu for the chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg