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Warm Orzo Salad with Chicken

A Refreshing Mediterranean-Inspired Chicken Orzo Salad

This Warm Orzo Salad with Chicken is a bright and flavorful dish perfect for a light lunch or summer dinner. Tender chicken breast is sautéed until golden and tossed with orzo, fresh herbs, juicy grape tomatoes, and baby arugula. The real star? A zesty lemon-olive oil dressing that ties it all together. Whether you’re serving it warm or at room temp, it’s a fresh and satisfying option you’ll come back to again and again. Want to switch it up? Try it with shrimp or toss in a handful of dried cranberries for a sweet-tart twist. This recipe is courtesy of the Food Nannie.

Ingredients

For the Dressing: 3 tablespoons olive oil

3 tablespoons fresh lemon juice

¾ teaspoon salt

Fresh ground black pepper, to taste

For the Pasta: ¾ cup orzo pasta, cooked according to package directions

For the Chicken: 1 boneless, skinless chicken breast, chopped

2 teaspoons olive oil

2 teaspoons unsalted butter

For the Salad: 3 tablespoons shallot or red onion, chopped

3 tablespoons fresh dill, chopped

3 tablespoons fresh parsley, chopped

6 grape tomatoes, halved lengthwise

¼ cup crumbled feta cheese

½ cup pine nuts or toasted almonds (optional)

1½ cups baby arugula


Instructions

1
Whisk the Dressing: 
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Set aside.
2
Cook the Orzo: 
Boil the orzo according to package directions. Drain and keep warm.
3
Sauté the Chicken: 
Pat chicken dry with a damp paper towel and chop into bite-sized pieces. In a skillet over medium heat, sauté chicken in olive oil and butter until cooked through, about 4 minutes. Set aside and keep warm.
4
Assemble the Salad: 
In a large bowl, combine warm orzo, shallot, dill, parsley, tomatoes, feta, and nuts (if using). Add in the sautéed chicken and arugula.
5
Toss and Serve
: Pour dressing over the salad and gently toss to combine. Serve immediately with warm naan or crusty French bread.

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