Description
A vibrant and refreshing Orzo Chicken Salad combining tender orzo pasta with shredded chicken, colorful bell peppers, olives, green onions, and fresh parsley, all tossed in a tangy mustard-lemon dressing. Perfect for a quick lunch or light dinner, this salad is easy to prepare and serves six.
Ingredients
Pasta
- 1 1/2 cups uncooked orzo
Salad
- 2 cups cooked chicken, shredded or diced
- 3 bell peppers, diced
- 1/3 cup olives, sliced
- 1/2 cup chopped green onion
- 1/4 cup chopped parsley
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons wholegrain mustard
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook Orzo: Boil a large pot of salted water and cook the orzo according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Combine Salad Ingredients: In a large bowl, mix the cooked chicken, diced bell peppers, sliced olives, chopped green onions, and parsley. Add the cooked orzo and toss gently to combine all the ingredients evenly.
- Prepare Dressing: In a small bowl, whisk together the wholegrain mustard, lemon juice, extra virgin olive oil, sea salt, and ground black pepper until the dressing is smooth and well blended.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and stir thoroughly to coat all ingredients. Serve immediately or refrigerate for up to 4 days to allow flavors to meld.
Notes
- Cook the orzo just until al dente to maintain texture in the salad.
- Use leftover cooked chicken or rotisserie chicken to save time.
- This salad can be served chilled or at room temperature.
- For a vegetarian version, replace chicken with chickpeas or grilled vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
