Imagine a vibrant, refreshing Mediterranean-inspired dish that combines zesty lemon, tender chicken, and a rainbow of crisp vegetables in one irresistible bite. This Lemon Orzo Salad is not just a meal; it's a culinary adventure that transforms simple ingredients into a symphony of flavors that will transport you to a sunny coastal paradise. Perfect for busy weeknights, picnics, or impressing guests, this recipe is about to become your new go-to summer favorite that's as easy to make as it is delicious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 2 cups cooked chicken, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Fill a medium-sized pot with water and add a pinch of salt. Bring to a rolling boil over high heat.
- Add orzo pasta to boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While pasta is cooking, prepare your vegetables: halve the cherry tomatoes, dice the cucumber and red onion, and chop fresh parsley.
- Drain the cooked orzo in a colander and rinse with cold water to stop the cooking process and cool the pasta quickly.
- In a large mixing bowl, combine cooled orzo, diced cooked chicken, cherry tomatoes, cucumber, and red onion.
- In a separate small bowl, whisk together olive oil, fresh lemon juice, salt, and black pepper to create the dressing.
- Pour the lemon-olive oil dressing over the orzo and vegetable mixture, tossing gently to ensure even coating.
- Sprinkle chopped fresh parsley over the salad and mix lightly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Taste and adjust seasoning with additional salt and pepper if needed before serving chilled or at room temperature.
Tips
- For the most flavorful chicken, use leftover grilled or roasted chicken, or quickly pan-sear chicken breasts with a sprinkle of herbs.
- Rinse the orzo with cold water after cooking to stop the cooking process and prevent clumping.
- Let the salad chill for at least 30 minutes before serving to allow the flavors to fully develop and meld together.
- For extra freshness, use freshly squeezed lemon juice instead of bottled.
- Feel free to customize by adding feta cheese, olives, or swapping herbs like mint or dill for parsley.
- This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
- For a lighter version, you can substitute the olive oil with Greek yogurt or a lighter vinaigrette.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 65mg
