Light and healthy, this orzo chicken salad is a vibrant dish for an easy dinner. The addition of orzo lends heft, teaming up with chunks of roasted chicken, leafy arugula and juicy tomatoes for a bright and fresh salad.
Orzo is the Italian word for barley, which is deceiving, since orzo is not a grain. And, to muddle its name even further, orzo is also known as risoni in Italy, even though it’s not a rice. Orzo is a rice-shaped pasta usually made from semolina flour. When cooked, it has a firm texture that indeed resembles rice. It imparts a starchy creaminess to soups and pasta dishes and makes a toothsome addition to salads.
What is perfectly clear is that orzo is a welcome ingredient in this salad that you can call dinner. Dinner salads are all about easy eating. It’s a complete meal and takes advantage of any leftover chicken you may have. If not, no worries — the chicken prep is included in the recipe method below. The recipe can be easily prepared for a quick dinner. If you have extra time, let the chicken marinate in the vinaigrette, which does double-duty as a marinade and dressing in this recipe.
Chicken Orzo Salad
Serves 2 to 4
VINAIGRETTE:
1/3 cup extra-virgin olive oil
2 tablespoons white or golden balsamic vinegar
1 tablespoon fresh lemon juice
1 small garlic clove, minced or pushed through a press
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
SALAD:
2 boneless, skinless chicken breasts, pounded to even thickness
Kosher salt
6 ounces orzo
1/2 teaspoon finely grated lemon zest
Freshly ground black pepper
2 to 3 generous handfuls baby arugula, about 2 ounces
1 cup halved cherry tomatoes
1/4 cup Italian parsley leaves, roughly chopped
8 to 10 pitted black olives, such as Kalamata, halved lengthwise
1/4 cup shaved Parmigiano-Reggiano cheese, plus more for garnish
DIRECTIONS
Combine the dressing ingredients in a small bowl or jar and whisk or shake to emulsify.
Place the chicken in a wide bowl. Drizzle 2 to 3 tablespoons of the dressing over it and turn to coat. Let marinate while you prepare the pasta.
Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to package instruction until al dente. Drain and transfer to a bowl. Add the lemon zest and 1 tablespoon dressing and stir to coat (this will help to prevent sticking). Cool to lukewarm or room temperature.
Lightly season the chicken with salt and black pepper.
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If using an oven, place the chicken in a baking dish. Bake in a preheated 375-degree oven until cooked through, about 20 minutes, depending on the thickness. If using a skillet, cook the chicken in an oiled skillet over medium heat until cooked through, 8 to 10 minutes, depending on thickness, turning once or twice. Once the chicken is cooked, cut or shred into bite-size pieces.
To assemble the salad, combine the chicken, orzo, arugula, tomatoes, parsley, olives and the 1/4 cup cheese in a large serving bowl. Drizzle the remaining dressing over the salad and gently toss to combine. Serve garnished with additional cheese.
Lynda Balslev is a San Francisco Bay Area cookbook author, food and travel writer and recipe developer. Learn more at TasteFoodBlog.com.
© Lynda Balslev, distributed by Andrews McMeel Syndication
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