Lemon Orzo Salad with Chicken
A refreshing salad made with orzo, chopped veggies, and rotisserie chicken, dressed with a zesty lemon vinaigrette.
Equipment
- Large Bowl
- Jar or small bowl for dressing
- Garlic press
- Microplane
Ingredients
- 1 cup uncooked orzo (200g)
- 2 mini cucumbers (or 1/2 English cucumber) chopped
- 1 cup little tomatoes (150g) cut into quarters
- 2 tablespoons chopped red onion (30g)
- 2 cups fresh arugula (60g, loosely packed, optional)
- 2 cups cooked/rotisserie chicken (280g)
- ½ cup freshly grated parmesan cheese (50g)
- 2 tablespoons thinly sliced fresh basil (30ml)
- 2.5 tablespoons olive oil (37ml)
- 1.5 tablespoons lemon juice (22.5ml) + zest of 1 lemon
- 1 teaspoon honey (7g)
- 1 clove garlic minced
- to taste salt & pepper
Instructions
- Start by boiling water in a pot, then add the uncooked orzo. Keep an eye on it and cook until it is al dente, about 8-10 minutes, as it should have a slight bite. This helps prevent that mushy texture that can sneak up on you if you lose track of time.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, and minced garlic until well combined to form a lovely emulsified dressing. This is key for flavor, so do not skip it, and be careful not to over-whisk or it may separate.
- In a large mixing bowl, toss together the chopped cucumbers, quartered tomatoes, and red onion. They should look bright and colorful, making your salad visually appealing. Make sure not to overcrowd the bowl, or you might make a mess when mixing later.
- Next, add in the cooked chicken pieces. If you have rotisserie leftovers, they will add great flavor and texture. Break them into bite-sized chunks; do not go too big or too small, as you want a nice hearty bite with every forkful.
- Once the orzo is done, drain it and let it cool slightly before adding it to the vegetable mix. This creates a warmer base that allows the flavors to meld without wilting the veggies. Just be cautious—the orzo should not be steaming hot when you mix.
- Sprinkle in the grated parmesan and sliced fresh basil. The cheese adds a nice creaminess, while the basil brings a fresh aroma. Do not dump it all in at once; add in stages and toss gently to keep the salad light and airy.
- Pour the prepared dressing over the salad and mix everything well to coat. You should smell the wonderful citrus aroma from the lemon. Go easy on the seasoning; just a pinch of salt and pepper can brighten everything up without overpowering.
- If you are using arugula, add it just before serving. It should look vibrant and fresh, giving a lovely peppery kick. Adding it too early can cause it to wilt, making your salad less appealing. Enjoy your refreshing lemon orzo salad!
Notes
Store in an airtight container for 3-4 days, without the arugula for best freshness. If you want to prepare in advance, assemble everything but the arugula and store it in the fridge for up to two days.