Chicken Orzo Salad With Citrus Vinaigrette Recipes

ORZO SALAD WITH CITRUS VINAIGRETTE

Orzo Salad with Citrus Vinaigrette image

Provided by Kelsey Nixon

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 pounds orzo pasta
3 Roma tomatoes, diced
1/4 cup cilantro, chopped
Citrus Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
1/2 teaspoon Dijon mustard
2 teaspoons lemon zest
2 teaspoons lime zest
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
Drain orzo and cool on a baking sheet.
Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.

MEDITERRANEAN ORZO CHICKEN SALAD

Mediterranean Orzo Chicken Salad image

On hot days, I pull out this recipe for a cool supper. The lemon dressing is so refreshing. If you have it, used grilled chicken. -Susan Kieboam, Streetsboro, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked whole wheat orzo pasta
2 cups shredded rotisserie chicken
10 cherry tomatoes, halved
1/2 cup crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped sweet onion
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried oregano

Steps:

Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 397 calories, Fat 16g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 407mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN AND ORZO SALAD

Chicken and Orzo Salad image

Found in the cookbook, "Bay Tables," published by the Junior League of Mobile, this adapted recipe quickly became my "go-to" dish when attending a picnic or potluck. The secret, though time consuming, is dicing the vegetables small. You can make up that time if you use a rotisserie chicken from your local supermarket. If you bring this dish to a potluck, make sure you have printed copies of the recipe; you'll need them.

Provided by kbour_10233255

Categories Potluck

Time 9m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon stone ground dijon mustard
1/2 cup red wine vinegar
1 cup olive oil
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup fresh basil, chopped
1 lb orzo
chicken stock (for preparing orzo)
2 lbs chicken, cooked, diced
2 cups slivered almonds, toasted
1 red bell pepper, diced
1 cup celery, diced
1 green bell pepper, diced
1 lb cherry tomatoes or 1 lb grape tomatoes, halved
salt and pepper

Steps:

Combine mustard, vinegar, olive oil, sugar, 1/2 tsp salt, 1/2 tsp pepper and basil in a bowl. Mix well.
Substituting chicken stock for water, cook orzo according to package directions until al dente. Drain and mix with 1/3 of the vinaigrette.
Toss chicken with 1/2 of the remaining vinaigrette. Add the orozo, almonds, red pepper, celery, green pepper, tomatoes, and salt and pepper to taste. Add the remaining vinaigrette and toss to mix well. Chill, covered in the refrigerator. Remove from refrigerator and let stand at room temperature one hour before serving.
Note: Crumbled feta cheese may be added to the salad before serving.

Nutrition Facts : Calories 1595, Fat 104.3, SaturatedFat 15.9, Cholesterol 103.5, Sodium 422.3, Carbohydrate 116.6, Fiber 13.2, Sugar 22.5, Protein 53.8

CHICKEN FLORENTINE SALAD WITH ORZO PASTA

Chicken Florentine Salad with Orzo Pasta image

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

Provided by EMILIEWASMYEVE

Categories Salad Pasta Salad Spinach Pasta Salad

Time 40m

Yield 8

Number Of Ingredients 17

Ingredients

2 cups orzo pasta
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
2 roma tomatoes, diced
½ cup pine nuts
¼ cup chopped sun-dried tomatoes
2 tablespoons capers, or to taste
1 cup balsamic vinegar
⅓ cup olive oil
¼ cup white sugar
2 tablespoons dried parsley
2 teaspoons dried basil
2 cloves garlic, pressed
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 g

CHICKEN & ORZO SALAD WITH CITRUS VINAIGRETTE

Chicken & Orzo Salad with Citrus Vinaigrette image

Make and share this Chicken & Orzo Salad with Citrus Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

nonstick cooking spray
1 lb boneless skinless chicken breast
2 1/2 cups zucchini, sliced and quartered
2 cups red bell peppers, sliced
1 (4 ounce) can mandarin orange sections
8 ounces orzo pasta, cooked and cooled to room temperature
1/2 cup dark raisin
1/4 cup balsamic vinegar
3 tablespoons orange juice
2 1/2 tablespoons lime juice
2 tablespoons honey mustard
2 tablespoons olive oil
1 green onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt

Steps:

Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.
Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss.
Cover and refrigerate at least 2 hours or overnight.
Stir in raisins just before serving.
Season taste with salt and black pepper, if desired. Garnish as desired.
For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.

Nutrition Facts : Calories 366.9, Fat 8, SaturatedFat 1.3, Cholesterol 48.4, Sodium 244, Carbohydrate 51, Fiber 3.6, Sugar 17.8, Protein 22.9

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