Chicken Orzo Salad Recipes

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ORZO CHICKEN SALAD



Orzo Chicken Salad image

Orzo pasta and tender chicken combine with grapes, celery, mayonnaise and seasonings in this unique twist on traditional chicken salad.

Provided by Danelle

Categories     Salads

Time 30m

Number Of Ingredients 15

1 supermarket rotisserie chicken
2 cups uncooked orzo pasta
1 green bell pepper, chopped
1 cup chopped celery
1/2 cup chopped red onion
2 green onions, chopped
2 cups grapes, halved
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cloves minced garlic
1/2 teaspoon dried basil
1/2 teaspoon ground mustard powder
1/2 teaspoon onion powder
Salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add orzo and cook for 5-6 minutes or until just tender. Drain and rinse with cool water.
  • Remove meat from rotisserie chicken and shred into bite size pieces. Add to a large bowl along with the orzo. Stir in chopped bell pepper, celery, red onion, green onion, and grapes.
  • In a small bowl, stir together sour cream, mayonnaise, lemon juice, garlic, basil, onion powder, ground mustard powder, salt and pepper.
  • Pour sour cream/mayonnaise mixture over pasta and chicken mixture and mix well. Chill for at least 2 hours before serving.

Nutrition Facts : Calories 445 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 282 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

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

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 WITH SPINACH & TOMATO ORZO SALAD



Chicken with Spinach & Tomato Orzo Salad image

Baked chicken breasts cook in the oven while you mix together a Mediterranean-inspired salad--packed with veggies, whole-wheat orzo and an easy homemade vinaigrette--for a weekend-worthy dinner on the table in under an hour. The leftovers from this healthy 400-calorie meal make a delicious packable lunch for the next day.

Provided by Carolyn Casner

Categories     Healthy Chicken Pasta Recipes

Time 40m

Number Of Ingredients 15

2 skinless, boneless chicken breasts (8 ounces each), halved
3 tablespoons extra-virgin olive oil, divided
1 teaspoon lemon zest
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
¾ cup whole-wheat orzo
2 cups thinly sliced baby spinach
1 cup chopped cucumber
1 cup chopped tomato
¼ cup chopped red onion
¼ cup crumbled feta cheese
2 tablespoons chopped Kalamata olives
2 tablespoons lemon juice
1 clove garlic, grated
2 teaspoons chopped fresh oregano

Steps:

  • Preheat oven to 425 degrees F.
  • Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 25 to 30 minutes.
  • Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water. Drain well and transfer to a large bowl. Add cucumber, tomato, onion, feta and olives. Stir to combine.
  • Whisk the remaining 2 tablespoons oil, lemon juice, garlic, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Stir all but 1 tablespoon of the dressing into the orzo mixture. Drizzle the remaining dressing over the chicken and serve with the salad.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 28.3 g, Cholesterol 91.1 mg, Fat 7.5 g, Fiber 6.4 g, Protein 32 g, SaturatedFat 3.5 g, Sodium 512.7 mg, Sugar 2.8 g

GREEK CHICKEN AND ORZO PASTA SALAD



Greek Chicken and Orzo Pasta Salad image

Provided by Katie Lee Biegel

Time 1h15m

Yield 8 servings

Number Of Ingredients 25

3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
1 pound boneless, skinless chicken tenderloins
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 cup panko breadcrumbs
Pinch of kosher salt
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
1 pound orzo
10 ounces grape tomatoes, halved
1 English cucumber, diced
1/4 cup minced fresh flat-leaf parsley
1 1/2 cups crumbled feta cheese (use from a block, not packaged crumbled cheese)

Steps:

  • For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
  • Preheat a grill or grill pan to medium high.
  • Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
  • For the breadcrumbs: Preheat the oven to 400 degrees F.
  • In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
  • For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
  • For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
  • When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

CHICKEN ORZO SALAD



Chicken Orzo Salad image

This chicken orzo salad comes together in under 30 minutes and is made with juicy tomatoes, crisp cucumbers, a tangy lemon vinaigrette, and more!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 25m

Number Of Ingredients 16

12 ounces orzo, cooked according to package directions
2 tablespoons olive oil
about 1.50 pounds thin-sliced boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 1/2 to 2 cups cherry or grape tomatoes, halved
1 1/2 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
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon honey, or to taste
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

Steps:

  • Cook orzo according to package directions. Drain and transfer to a large bowl; set aside.
  • To a large skillet, add 2 tablespoons olive oil, chicken, evenly season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken. Transfer the chicken and cooking juices to the bowl with the orzo.
  • Add the tomatoes, cucumbers, green onions, parsley, basil, and stir to combine; set aside.
  • To a small bowl, add 3 tablespoons olive oil, lemon juice, apple cider vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine. Taste vinaigrette and check for seasoning balance; add more salt, honey, lemon juice, etc. to taste.
  • Evenly drizzle the vinaigrette over the orzo bowl, stir to coat evenly, and either serve immediately or cover with plasticwrap and refrigerate before serving.

Nutrition Facts : Calories 480 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 41 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 621 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

CRISPY CHICKEN WITH LEMON ORZO



Crispy Chicken with Lemon Orzo image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter, such as Plugrá, divided
2 tablespoons minced fresh parsley
Lemon Orzo with Feta, recipe follows
1 lemon, cut into 8 wedges
Preheat the oven to 450 degrees F.
Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

  • Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
  • Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
  • Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
  • Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

MEDITERRANEAN CHICKEN AND ORZO SALAD



Mediterranean Chicken and Orzo Salad image

Fresh and flavorful ingredients come together to make this delicious dish!

Provided by Steph Loaiza

Categories     Main Course

Time 20m

Number Of Ingredients 15

8 ounces orzo pasta
½ cup olive oil
⅓ cup white wine vinegar
2 teaspoons dijon mustard
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
1 cup grape tomatoes
½ cup kalamata olives
½ cup cucumber (diced)
1 pound chicken breasts (cooked and cubed)
2 ounces crumbled feta cheese

Steps:

  • Cook pasta according to package instructions. Drain and set aside.
  • In a small bowl, combine olive oil, vinegar, mustard, garlic powder, oregano, basil, onion powder, salt, and pepper.
  • In a large bowl, mix together tomatoes, olives, cucumber, chicken, orzo, and dressing. Top with crumbled feta cheese and enjoy.

Nutrition Facts : Calories 660 kcal, Carbohydrate 47 g, Protein 34 g, Fat 37 g, SaturatedFat 7 g, Cholesterol 85 mg, Sodium 880 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SPEEDY CHICKEN, FETA, AND ORZO SALAD



Speedy Chicken, Feta, and Orzo Salad image

During the hectic workweek, this speedy, delicious cold pasta salad is sure to please! A fresh blend of tomatoes, grilled chicken, herbs, and feta pairs well with warm, rustic bread. Goat cheese (herbed or plain) or buffalo mozzarella work well too.

Provided by Ellie's Mommy

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 ¼ cups uncooked orzo pasta
3 cups chopped grilled chicken breasts
1 cup cherry tomatoes, halved
¼ cup chopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
¼ cup red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
⅛ teaspoon kosher salt
⅛ teaspoon cracked black pepper
1 (2 ounce) can sliced black olives, or to taste
2 ounces crumbled feta cheese

Steps:

  • Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
  • Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
  • Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.

Nutrition Facts : Calories 369 calories, Carbohydrate 34.8 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 3.8 g, Sodium 275.3 mg, Sugar 2.4 g

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

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 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

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

ASIAN CHICKEN & ORZO SALAD



Asian Chicken & Orzo Salad image

A nice Asian Pasta salad. It is always fun to bring a "different" kind of salad to a gathering. From Paula Deen.

Provided by lisar

Categories     Chicken

Time 30m

Yield 12 side

Number Of Ingredients 11

1 (9 ounce) frozen sugar snap peas
1 (16 ounce) package orzo pasta, cooked and drained
1 cup water chestnut, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2 ounce) package slivered almonds, toasted

Steps:

  • Cook sugar snap peas according to package directions; drain well and let cool slightly.
  • In a large bowl combine orzo, water chestnuts, chicken, green onion, red bell pepper and sugar snap peas.
  • In a small bowl, whisk together oil, vinegar, soy sauce and hoisin sauce.
  • Pour over orzo mixture, tossing gently to coat.
  • Stir in toasted almonds.
  • Cover and chill until ready to serve.

Nutrition Facts : Calories 342.1, Fat 14.5, SaturatedFat 2.1, Cholesterol 26.3, Sodium 213.9, Carbohydrate 36.4, Fiber 3.5, Sugar 3.7, Protein 16.5

CHICKEN PESTO ORZO SALAD



Chicken pesto orzo salad image

Elevate standard pasta salad by using orzo and pesto. The dish also offers a good way to make the most of asparagus while it's in season in the spring, too

Provided by Cassie Best

Categories     Dinner

Time 40m

Yield Serves 4-6

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 lemon, zested and juiced
3 garlic cloves, 2 crushed, 1 left whole
1 tbsp olive oil
25g flaked almonds
large bunch of flat-leaf parsley
small bunch of basil
small bunch of mint, leaves picked
25g parmesan, grated, plus extra shaved parmesan to serve
100ml extra virgin olive oil, plus a drizzle to serve
250g orzo
16 asparagus spears

Steps:

  • Put the chicken breasts on a board and cover with a sheet of baking parchment. Use a rolling pin or meat mallet to bash to an even thickness of about 2cm, being careful not to break the chicken into pieces.
  • Combine the lemon zest, crushed garlic, olive oil and some seasoning in a medium bowl, then add the chicken and turn in the marinade to coat. Transfer to the fridge while you make the pesto.
  • Toast the flaked almonds in a dry frying pan over a medium heat for 2-3 mins, shaking the pan often until the almonds are golden brown. Tip into a small food processor or blender. Peel the whole garlic clove and tip this into the food processor along with the parsley, basil, most of the mint leaves, the parmesan, extra virgin olive oil and lemon juice. Season, then blitz to a fine texture.
  • Cook the orzo in a large pan of boiling salted water following the pack instructions, or until al dente. Heat a griddle pan over a medium-high heat and cook the marinated chicken for 4-5 mins on each side until cooked through with char lines. Drain the orzo and transfer the chicken to a plate to rest.
  • Drizzle the asparagus spears with a little extra virgin olive oil and season with salt, then griddle for 3 mins until just softened. Remove from the heat and set aside.
  • Toss most of the pesto through the cooked orzo along with any resting juices from the chicken. The remaining pesto will keep covered in the fridge for up to five days. Slice the chicken breasts. Tip the orzo onto a large serving platter and pile the asparagus and chicken on top, then scatter with the remaining mint leaves, some parmesan shavings and a grinding of black pepper. Drizzle with a little extra virgin olive oil and serve warm.

Nutrition Facts : Calories 461 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.2 milligram of sodium

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From myrecipes.com


FRESH ORZO CHICKEN SALAD - HONEST COOKING
2012-05-31 Mix half of the chives into the salad. When the orzo is ready, strain and toss through the other ingredients. In a small bowl, mix together the olive oil, lime juice, mustard, chili powder, garlic, salt and pepper to make a light dressing and pour over the orzo salad mixing gently as you go along to ensure it coats the salad ingredients.
From honestcooking.com


CHICKEN ORZO SALAD | RACHAEL RAY IN SEASON
¾ cup orzo pasta ; Salt and pepper ; 6 tablespoons extra-virgin olive oil ; 2 tablespoons balsamic vinegar ; 1 pound chicken cutlets ; 1 10 ounce bag baby spinach ; 1 bell pepper, chopped ; 1 cup pitted kalamata olives ; ¾ cup sliced almonds, toasted ; 3 ounces parmesan cheese, shaved
From rachaelraymag.com


ORZO CHICKEN SALAD WITH AVOCADO-LIME DRESSING RECIPE - EATINGWELL
In a large bowl, combine orzo mixture, chicken, tomatoes, and cilantro. Sprinkle with cheese. Cover and chill for 2 to 24 hours. Advertisement. Step 2. Meanwhile, prepare dressing: In a blender or food processor, combine 1 small avocado, seeded, peeled, and cut up; 1/3 cup water; 1/2 teaspoon finely shredded lime peel; 1/4 cup lime juice; 4 ...
From eatingwell.com


TASTY ASIAN CHICKEN ORZO SALAD RECIPE - LAUREN'S LATEST
2011-03-18 Step 2: Make Salad. Bring large pot of water to boil. Cook pasta according to package directions until al dente. Drain completely and pour cooked orzo into large bowl. Top with onions, carrot, red pepper, spinach and celery. Pour remaining dressing over salad and toss to coat completely. Store in refrigerator until ready to serve.
From laurenslatest.com


MEDITERRANEAN ORZO CHICKEN SALAD RECIPE
2020-04-01 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. Enjoy!!!
From themediterraneaneats.com


GREEK CHICKEN ORZO SALAD - EASY PEASY MEALS
2019-04-23 Remove from head and sit for five minutes, then fluff with fork. Cook like pasta—bring water to boil, add orzo, simmer in a medium sized saucepan for ten minutes, drain and fluff. Bake orzo— saute in pan with oil, add hot broth and cover. Then place in …
From eazypeazymealz.com


GRILLED CHICKEN AND VEGETABLE ORZO SALAD RECIPE | COOKING LIGHT
Whisk together oil, lime juice, shallot, mustard, honey, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper in a large bowl. Add cooked orzo, corn kernels, chopped zucchini, and arugula; toss well to coat.
From cookinglight.com


GREEK ORZO PASTA SALAD WITH CHICKEN - LITTLE SPICE JAR
2020-06-14 Toss to coat the chicken evenly. Let sit for 15 minutes while you prepare the pasta. Grill the chicken on an outdoor grill, George Foreman, or in a skillet. Let rest for 5 minutes before dicing. To make the dressing: In a mason jar or 2 cup measuring cup, combine all ingredients.
From littlespicejar.com


LEMON ORZO SALAD - RETRO RECIPE BOX
2022-05-09 While the orzo is still hot, add feta, olive oil, parmesan, lemon juice, lemon zest, parsley, oregano, garlic, black pepper, and salt to the orzo and mix until everything is evenly distributed. Add tomato, cucumber, olives, red onion, and green onion to the bowl and mix together. Place the salad in the fridge and chill for at least 2 hours.
From retrorecipebox.com


15+ BEST PASTA SALAD RECIPES | LIL' LUNA
2022-05-05 Elbow macaroni, rotini, rotelli (wagonwheel), fusilli, farfalle (bowtie), shell, or even ditalini are all great choices for salads. Don’t under or over cook pasta. Bring water to a boil in a large pot, add the pasta along with a bit of salt. The time you boil the pasta is determined by what type of pasta you use.
From lilluna.com


CHICKEN ORZO SALAD - MY FAVORITE OF CHICKEN ORZO RECIPES
Drain. In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, tomatoes, and dill. In another bowl, whisk together reserved sun dried tomato water with remaining ingredients. Toss with orzo mixture. Refrigerate for at least 1 hour before serving.
From thehealthycookingblog.com


CHICKEN & ORZO SALAD | WILLIAMS SONOMA
2018-10-07 In a large bowl, whisk together the pesto, vinegar, the 1/4 tsp. salt and the pepper. Gradually whisk in the olive oil until smooth. Cook the orzo. Bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the orzo. Cook, stirring occasionally to prevent sticking, until the pasta is al dente, according to the package ...
From williams-sonoma.com


LEMONY ORZO-VEGGIE SALAD WITH CHICKEN RECIPE E6B
Lemony Orzo-Veggie Salad with Chicken - Top-Rated Vegetable Recipes ... Lemon Orzo Veggie Salad with Chicken Recipe by sammie27 - Cookpad Ginger Sesame Chickpea Chopped Salad - The Wheatless Kitchen
From mungfali.com


ORZO CHICKEN SALAD - BEYOND THE CHICKEN COOP
2021-01-25 Steps to make. Cook and drain pasta. Rinse pasta with cool water and drain again. Add pasta, cooked and cubed chicken, bell peppers, cherry tomatoes, green onions and black olives to a large bowl. Make dressing by combing olive oil, lemon juice, vinegar, honey, mustard, red pepper flakes and salt and pepper in a small jar with a lid.
From beyondthechickencoop.com


GRILLED LEMON HERB CHICKEN AVOCADO ORZO SALAD WITH HONEY …
2021-06-07 Grill up that chicken and toss the orzo. Once you toss the chicken in the dressing, throw it on the grill. While the chicken is grilling, I boil off the orzo and then toss it with the chicken. Now, this next step is key. I like to toss the hot orzo with the cubes of cheese and the dressing. The heat from the pasta turns the cheese melty and ...
From halfbakedharvest.com


CHICKEN ORZO PASTA SALAD RECIPE - TABLESPOON.COM
2014-10-13 Steps. Bring the chicken broth and 1 tbsp of butter to boil and cook the orzo to al dente (8 to 10 minutes). While this is cooking, heat 1 tbsp of vegetable oil in a skillet. Season chicken with sea salt and lemon pepper and cook in the skillet on medium heat until brown and liquid runs clear (4 to 6 minutes). Drain orzo.
From tablespoon.com


ROASTED CORN CHICKEN ORZO SALAD WITH GARLIC LIME VINAIGRETTE
2020-05-19 VINAIGRETTE: combine the ingredients for the vinaigrette in a small jar with a lid. Start with 1 tablespoon of honey and a pinch of salt and pepper. Cover the jar and shake until combined. Adjust with additional honey and salt and pepper to taste. ASSEMBLE: in a large bowl, toss together the orzo, corn, poblano, spinach, shredded chicken, and ...
From littlespicejar.com


CHICKEN RECIPES | ALLRECIPES
Greek Lemon Chicken and Potato Bake. 12 Best Baked Chicken Recipes. Article. stir-fried chicken breast pieces with peanuts and sauce over white rice. Kung Pao Chicken. Rating: Unrated. 955. toasted baguette topped with pesto mayonnaise, arugula, sliced chicken, and caramelized onions. Here's How to Make 3 Different Dinners From 1 Rotisserie ...
From allrecipes.com


WARM CHICKEN ORZO SALAD RECIPE - GOOD HOUSEKEEPING
2012-03-06 Preheat oven to 450 degrees F. Heat 4-quart saucepan of water to boiling on high. From lemon, finely grate 1 teaspoon peel and squeeze 2 tablespoons juice. On one side of 18" by 12" jelly-roll pan ...
From goodhousekeeping.com


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