Side Pannel
Chicken Orzo Salad
Chicken Orzo Salad
- Recipe Submitted by maryjosh on 10/04/2016
Ingredients List
- 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
Directions
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. Salad will keep airtight in the fridge for up to 5 days noting the vegetables will release water as time passes; serve warm, chilled, or at room temp.
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. Salad will keep airtight in the fridge for up to 5 days noting the vegetables will release water as time passes; serve warm, chilled, or at room temp.
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