Mediterranean Lemon Chicken Orzo Salad - a fantastic combination of flavours in this delicious pasta salad that's a meal in itself.
Course
Dinner
Cuisine
Mediterranean
Keyword
chicken, lemon, orzo, pasta salad
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4servings
Calories427kcal
AuthorBarry C. Parsons
Ingredients
1cuporzowhole wheat if you can find it
6inchpiece cucumberseeded and diced
1/2cupdiced red pepper
1small red onion diced small
juice and finely minced zest of one lemon
1/2cupchopped olives
1/2cupdiced feta
4tbspchopped fresh oreganoor leave the leaves whole if you like
1/2tspcracked black pepper
1/4cupextra virgin olive oil
1 1/2cupsleftover diced chicken or diced grilled chicken breast
Instructions
Cook the orzo in salted water until cooked but firm, usually under 1o minutes. Don't overcook and get mushy orzo; al dente pasta is a must in this recipe.
When cooked, rinse the orzo with cold water in a colander and let drain completely for several minutes.
Add all of the remaining ingredients and toss together until well combined.
Refrigerate until ready to serve. This salad is generally best when prepared an hour or two in advance.
Recipe Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.