Description
Mediterranean-inspired lemon orzo salad showcases zesty citrus and herb-infused chicken in a light, refreshing dish. Crisp vegetables and tender pasta create a perfect summer meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups cooked/rotisserie chicken, shredded
- ½ cup freshly grated parmesan cheese
Base and Vegetables:
- 1 cup uncooked orzo
- 2 mini cucumbers (or ½ English cucumber), chopped
- 1 cup little tomatoes (grape/cherry/etc.), cut into quarters
- 2 tablespoons red onion, chopped
- 2 cups (loosely packed) fresh arugula, optional
- 2 tablespoons fresh basil, sliced thin
Dressing:
- 1.5 tablespoons (22.5 milliliters) lemon juice
- Zest of 1 lemon
- 2.5 tablespoons (37.5 milliliters) olive oil
- 1 teaspoon (5 milliliters) honey
- 1 clove garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Prepare a generously salted pot of water and cook orzo until it reaches perfect al dente texture, following package guidelines. Carefully drain the pasta and rinse with cold water to halt cooking process. Spread orzo in a spacious mixing vessel to cool completely.
- While orzo cools, meticulously chop cucumbers into uniform bite-sized cubes, slice cherry tomatoes in halves, mince red onion finely, and shred cooked chicken into delicate strips. Grate fresh parmesan and roughly tear basil leaves.
- Create a vibrant dressing by combining freshly squeezed lemon juice, fragrant lemon zest, extra virgin olive oil, golden honey, minced garlic, and a pinch of kosher salt and cracked black pepper. Whisk or shake ingredients vigorously until emulsified and smooth.
- Incorporate all prepared ingredients into the orzo, gently folding to distribute components evenly. Pour dressing over the mixture, tossing delicately to ensure each element is beautifully coated.
- For optimal flavor development, allow salad to rest for 10-15 minutes at room temperature. Just before serving, fold in crisp arugula leaves to maintain their fresh texture and peppery essence. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Notes
- Rinse orzo with cool water to stop cooking and prevent clumping, ensuring a perfect al dente texture for your salad.
- Prep ingredients in advance and store separately to maintain freshness, keeping arugula crisp until just before serving.
- Whisk dressing thoroughly to emulsify olive oil and lemon juice, creating a smooth and well-balanced vinaigrette.
- For maximum flavor, let the salad sit for 10-15 minutes after dressing to allow ingredients to marinate and blend.
- Choose ripe, juicy lemons for zesting and juicing to enhance the bright, citrusy notes of the dish.
- Customize protein by using grilled, roasted, or leftover chicken for a versatile and quick meal prep option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg