Chicken Orzo Salad Recipe
I never shared an orzo recipe in seven years of blogging. Better late than ever, it's so simple and it offers a lot of texture and taste. This can also be served warm or cold in less than 30 minutes. It is a highly flexible recipe depending on the vegetables on hand, so that you can feed a crowd or for your scheduled rest.
I used cucumbers and tomatoes, green onions, peas, and basil for their taste, along with juicy and tender orzo. All is mixed with a quick vinaigrette of olive oil and juice, which gives an appearance of citrus to the and vegetables.
Feel free to make a substitute for courgette, red oignons, basil, goat, blue or feta beans, add mushrooms or olives or throw greens like spinach or roundabouts. It's a versatile recipe, and in your garden and the farmers ' markets you can use it to clean up your produce drawer or in the summer.
What is Orzo?
Many people mistakenly think that orzo is a type of rice, but it’s actually a short pasta! It’s slightly chewy in texture and can be doctored up so many different ways. Because orzo is a kind of pasta, it’s not gluten-free, so if that’s something you’re concerned about make sure to buy a certified gluten-free orzo (I’m sure they exist!).
What’s in Chicken Orzo Salad?
You're going to need this orzo pasta salad:
- Cooked orzo
- Olive oil
- Salt and pepper
- Cherry tomatoes
- Green onions
- Fresh parsley and basil
- Apple cider vinegar
How to Make Orzo Salad
Cook the orzo in a little olive oil, according to the directions for the packet. Dice the vegetables while the is cooking and add the fresh herbs to a large mixing bowl. Fill in the bowl of orzo and and mix.
Whisk the dressing in a separate bowl, then mix in the orzo pasta salad and seal. You may eat this orzo-salad recipes warmly or cover them with plastic wrapping and put them into the refrigerator until you are prepared to serve.
Can I Omit the Chicken?
Clearly! You don't have to use this stuff, if you don't have on hand or just want to throw it out. If you don't eat meat, the chickpeas will be a good replacement for (just rince it and season it until it is included in the orzo pasta salad).
Can I Make This Orzo Salad in Advance?
Yes, it can keep up to five days in the refrigerator with this orzo pasta salad. Over time, the vegetables eat some juices, but if you add them all together, they will always taste good until they serve this pasta salad.
Tips for Making Chicken Orzo Salad
As with any pasta, ensure that the cooking water from the orzo is salted. You want every layer of this orzo salad to be spiced, otherwise, given the cooling vinaigrette over the top, pasta and veggies would taste bland.
Like I described before, the meal in the refrigerator is a great cleaning. In this orzo salad recette, feel free to use various vegetables, herbs and protein.
Using freshly squeezed citrus juice in the vinaigrette and not the filtered kind for the best flavor. For this recipe you just need about a lemon, and the fresh juice makes a big difference
Chicken Orzo Salad
Yield: 6 to 10 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
This orzo is made with ripe tomatoes, new cucums, a tangy vinaigrette and more and is available in under 30 minutes!
- 12 ounces orzo, cooked according to package directions
- 2 tablespoons olive oil
- about 1.50 pounds thin-sliced boneless skinless breasts, cut into 1/2-inch pieces
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 1 1/2 to 2 cups cherry or grape tomatoes, halved
- 1 1/2 to 2 cups English cucumbers, diced small
- 1 cup green onions, sliced into thin rounds (from about 4 to 5 green onions)
- 2 to 3 tablespoons fresh Italian flat-leaf parsley, finely chopped
- 2 to 3 tablespoons fresh basil, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Cook orzo in the instructions of the box. Drain to a big bowl; lay it aside.
- Attach 2 cubes of olive oil, the meat, 1/2 teaspoon of salt and 1/2 teaspoon of pepper to a large skillet and cook around 5 to 6 minutes over medium-higher temperature or until is browned lightly and fried. Interimly blend and rotate to ensure the cooking is even on both sides. I have been cooking easy with thin-sliced breasts. Cooking time varies based on thickness. Shift to the bowl with the orzo the and cooking juices.
- Tomatoes, peas, green oignons, petsil, basil, and put together; set aside. Mix.
- Apple cider vinegar and with 1 teaspoon salt, 1/2 teaspoon pepper and whisk to mix in a shallow bowl. Remove three tablespoons of olive, citrus juice and cidre. Add more salt, breadcrumbs, juice, etc. to try and test for spice balance.
- Drizzle the vinaigrette evenly over the orzo dish, apply to cover equally and eat as soon as possible or cover it with plasticwrap and cool before serving.
In the refrigerator, salads can remain airtight for up to 5 days, remembering that the vegetables expel the water over time.
Nutrition Information :
Yield: 6 Serving
Amount Per Serving :
- Calories: 480
- Total Fat: 16g
- Saturated Fat: 3g
- Trans Fat: 0g
- Unsaturated Fat: 12g
- Cholesterol: 96mg
- Sodium: 621mg
- Carbohydrates: 42g
- Fiber: 4g
- Sugar: 13g
- Protein: 41g