Chicken orzo salad makes a light and fresh meal. Filled with rotisserie chicken, vegetables, orzo and topped with a lemon vinaigrette dressing.
Chicken Orzo Salad
The weather is warming up and the flowers are starting to bloom. Spring time is just around the corner. Woohoo – bring on the sun!
Thinking about breaking out my warm weather clothing and eventually swim suit, makes me want to start eating a little lighter. I can’t hide behind my big sweaters any more. 🙂 This orzo salad is packed with fresh vegetables, chicken, orzo and a tasty lemon vinaigrette – not to bad on the waistline.
This is a satisfying meal on it’s own but is you left the chicken out, it also makes a wonderful side dish. The recipe calls for rotisserie chicken because it is just so darn easy but during the summer I like making this salad with grilled chicken or even shrimp.
This salad is really simple to put together. The hardest part is chopping the vegetables. I like to cut my veggies on the smaller side since the orzo is so small. A little crumbled goat or feta cheese also makes a delicious addition to this salad.
For the lemon vinaigrette, simply add white vinegar, extra virgin olive oil, lemon juice, Dijon mustard, salt and pepper to a bowl. Whisk it up until all of the ingredients are combined. Drizzle it over the salad and toss to coat.
Lately I have been trying to do more meal planning and packing lunches for my husband. I like making a big batch of this salad at the beginning of the week. It makes enough for my husband and I to have it for several lunches. Keep the vinaigrette in a separate container and pour on when ready to eat the salad. Another great option for salad on the go is this mason jar pasta salad.
If you have a sweet tooth like me, be sure to try a slice of this apricot nectar cake or yum yum pie for dessert. Enjoy!
Chicken Orzo Salad
Ingredients
- 1 1/2` cup cooked orzo
- 2-3 cup rotisserie chicken chopped
- 1 cup arugula
- 1/2 cup red bell pepper chopped
- 1/4 cup red onion diced
- 1 cup English cucumber chopped
- 1/4 cup white vinegar
- 1/2 tsp Dijon mustard
- 2 tbsp lemon juice
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
- Cook pasta according to package. Drain.
- Combine pasta, chicken, pepper, cucumber, onion, arugula and tomatoes.
- In a small bowl combine vinegar, oil, mustard, lemon juice, salt and pepper. Stir with a whisk.
- Pour vinaigrette over salad and toss to coat.
Heather shares easy family recipes on her blog, Food Lovin’ Family.
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Karen
Amazing and superb dish. Thanks for sharing this blog.