Oh, how I absolutely love a good salad, especially when it’s packed with vibrant flavors and a zing of lemon! Today, I’m thrilled to share my Lemon Orzo Salad with Chicken recipe with you. This is not just any salad; it has a little bit of everything—freshness from the veggies, heartiness from the chicken, and a refreshing lemony dressing that just brings the whole dish to life. I mean, who wouldn’t want a bowl of this colorful delight?
I’ll never forget the first time I made this salad. It was a sunny afternoon, and I was hosting a picnic in my backyard. I wanted something light yet satisfying, and this salad was a huge hit! Everyone loved how bright and flavorful it was, and I loved how easy it was to whip up. Plus, it’s a little piece of sunshine on a plate! So, let’s dive right in!
What’s in Lemon Orzo Salad With Chicken?
– Orzo Pasta: This tiny pasta is great for salads, providing a chewy texture that pairs beautifully with all the other ingredients. I usually opt for whole wheat orzo for an extra health boost!
– Chicken Broth: I always say that using broth instead of water adds a depth of flavor that’s hard to beat. If you’ve got some homemade chicken broth, use it!
– Cooked Chicken: I love using rotisserie chicken for convenience; it’s already seasoned and adds a delightful flavor without much effort. Leftover grilled chicken works wonders too!
– Cherry Tomatoes: These little bursts of sweetness not only look adorable in the salad but also provide a refreshing crunch. I tend to go for the organic ones—they’re just so much tastier!
– Cucumber: This adds a crisp, refreshing bite to the mix. I usually prefer the English cucumber since it has fewer seeds and a smoother skin.
– Red Onion: Just a bit adds a lovely crunch and a hint of sharpness. If you’re sensitive to raw onion, you can soak it in cold water for a bit to mellow the flavor.
– Baby Spinach or Arugula: Both are excellent bases for this salad. Spinach offers a sweet flavor while arugula adds a peppery kick—choose your favorite!
– Fresh Parsley: The vibrant green of parsley lifts the whole dish and adds a fresh herby note. Plus, it’s good for digestion!
– Grated Parmesan Cheese: This is optional, but let me tell you, the nuttiness of the cheese adds a nice richness that complements the salad perfectly.
– Extra Virgin Olive Oil: My go-to for dressings! The quality of the oil makes a difference, so splurge a bit!
– Lemon Zest and Juice: The star of the show! The zest gives such a fragrant aroma, while the juice brings all those refreshing flavors together.
– Salt and Pepper: Essential for bringing out all the flavors. Don’t skip these!
Is Lemon Orzo Salad With Chicken Good for You?
Absolutely, yes! This Lemon Orzo Salad is a colorful testament to healthy eating.
– Orzo Pasta: While it’s a carbohydrate, it provides energy and can be a part of a balanced diet. Whole wheat options have added fiber which is great for digestion.
– Chicken: Packed with protein, it’s crucial for muscle repair and keeping you full, especially if you’re active. Rotisserie chicken is a quick and flavorful option.
– Vegetables: The inclusion of cherry tomatoes, cucumbers, and greens like spinach or arugula means you’re getting a load of vitamins and minerals. The more colors, the better!
– Lemon Juice: It’s wonderful for digestion and a great source of vitamin C, which is vital for your immune system.
Just keep in mind that if you’re watching your sodium intake, make sure to choose low-sodium broth and adjust the salt in your dressing accordingly.
Ingredients List
This lovely dish will serve about 4 people.
– 1 cup orzo pasta
– 2 cups water or chicken broth
– 1 cup cooked chicken, shredded (preferably rotisserie chicken)
– 1 cup cherry tomatoes, halved
– 1/2 cucumber, diced
– 1/4 cup red onion, finely chopped
– 2 cups baby spinach or arugula
– 1/4 cup fresh parsley, chopped
– 1/4 cup grated Parmesan cheese (optional)
– 1/4 cup extra virgin olive oil
– Zest and juice of 1 lemon
– Salt and pepper to taste
How to Make Lemon Orzo Salad With Chicken?
1. Start off by boiling 2 cups of water or chicken broth in a medium saucepan. Once it’s bubbling away, toss in the orzo pasta and cook according to the package instructions, which usually takes about 8-10 minutes—until it’s al dente. Drain it and let it cool.
2. While your pasta is cooling, grab a large mixing bowl and add the cooked orzo, shredded chicken, cherry tomatoes, diced cucumber, finely chopped red onion, and your choice of spinach or arugula. Give it a gentle toss to combine everything.
3. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, and a pinch of salt and pepper. Taste it and adjust the seasoning if necessary because every lemon is a little different!
4. Pour that delightful lemon dressing over the salad and toss it again, ensuring everything is beautifully coated.
5. If you’re feeling fancy, sprinkle some grated Parmesan cheese on top before serving for an extra layer of flavor.
6. You can enjoy it right away—or if you’re patient like me, pop it in the refrigerator for about 30 minutes. This will let all those lovely flavors mingle together. Yum!
Serving Suggestions and Variations!
Okay, let’s spunk up this salad a bit! You can easily swap out the veggies depending on what you have on hand. Roasted red peppers, bell peppers, or even avocado would be fabulous in this dish!
For a little crunch, add some toasted pine nuts or slivered almonds. And if you want some extra protein, chickpeas are a great option to really bulk it up!
Lastly, don’t be afraid to experiment with herbs—basil or mint can add a lovely twist to the flavor profile.
I just know you’re going to love making and eating this Lemon Orzo Salad as much as I do! It’s a hug in a bowl that can be served for lunch, dinner, or as a glorious side dish. Give it a try, and let me know how it turned out. I can’t wait to hear your thoughts! Enjoy!
