Chicken Orzo Salad
This Chicken Orzo Salad is a delightful mix of cooked orzo, tender chicken, and fresh vegetables, dressed with a zesty vinaigrette. A perfect meal for any occasion!
Equipment
- Large Bowl
- Skillet
- Small bowl
- Whisk
Ingredients
- 12 ounces orzo cooked according to package directions
- 2 tablespoons olive oil
- 1.50 pounds thin-sliced boneless skinless chicken breasts cut into 1/2-inch pieces
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 ½ to 2 cups cherry or grape tomatoes halved
- 1 ½ 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 (for vinaigrette)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or to taste
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Start by heating some olive oil in a skillet over medium heat. You will know it is ready when the oil shimmers and smells fragrant. Add the chicken pieces, sprinkle with salt and pepper, and cook until golden and no longer pink inside, about 5 to 7 minutes. Avoid overcrowding the pan to prevent uneven cooking.
- In a large bowl, toss together the cherry tomatoes, diced cucumbers, and sliced green onions. The colors should pop, and you will notice a fresh, bright aroma. This is where the salad gets its crunch, so ensure the veggies are chopped small for easy bites.
- Sprinkle in the chopped parsley and basil, mixing gently to distribute the herbs. You will appreciate the aromatic touch that these fresh herbs add.
- In a separate small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper until smooth. If it appears emulsified, that is a good sign. This vinaigrette will add a nice zing to your salad.
- Add the cooked orzo and chicken to the veggie mixture, then drizzle the vinaigrette on top. Toss gently until every piece is coated and colorful. Take care not to crush the veggies while mixing.
- Scoop into bowls and serve immediately, or let it sit briefly for the flavors to meld. It is best served fresh, so do not wait too long after mixing. If you prepare it in advance, toss it again before serving to avoid wilting the veggies.
Notes
Store the salad in an airtight container in the refrigerator for up to 5 days. It can be served warm, chilled, or at room temperature.
Salt the orzo cooking water for optimal seasoning.
Use freshly squeezed lemon juice for better flavor.
If orzo becomes mushy, ensure to cook it according to package directions, typically around 8 to 10 minutes for al dente texture.
If the dressing is too acidic, balance acidity by adding more honey or olive oil.