Lemon Orzo Salad with Chicken

Lemon Orzo Salad with Chicken is a simple to prepare, fresh, healthful, and colorful summer salad. It takes about 30 minutes to complete.

Why you'll crave it

Using everyone's favorite rice-shaped pasta, I'm back with another dish! Recently, orzo has gained a lot of popularity, so I'm pleased to share even more dishes with you. our chicken and fresh vegetable orzo salad with a fast lemon honey vinaigrette will become your new summer favorite since you loved our lemon chicken orzo soup.

This zesty lemon orzo pasta salad is adaptable and welcomes additions or replacements. I've always believed that summertime dishes like salads should be simple to prepare. Who wants to spend all day in the kitchen when they can be outside on the terrace sipping prosecco?

Lemon Orzo Salad with Chicken Ingredients

• 1 cup uncooked orzo
• 2 mini cucumbers (or 1/2 English cucumber) chopped
• 1 cup little tomatoes (grape/cherry/etc.) cut into quarters
• 2 tablespoons red onion chopped
• 2 cups (loosely packed) fresh arugula optional
• 2 cups cooked/rotisserie chicken
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons fresh basil sliced thin

Dressing:

• 1.5 tablespoons lemon juice + zest of 1 lemon
• 2.5 tablespoons olive oil
• 1 teaspoon honey
• 1 clove garlic minced
• Salt & pepper to taste

Instructions

1. To prepare orzo al dente, follow the instructions on the package and bring a pot of salted water to a boil. Once finished, properly drain it and rinse it with cool water. Place in a large bowl.
2. Prepare all the salad ingredients in the meantime, then put them in the bowl. I advise omitting the arugula if you won't be eating the salad right away.
3. Mix or whisk the dressing ingredients in a jar or small bowl until thoroughly mixed.
4. Add the dressing to the salad and toss. If necessary, add more oil or lemon. There is a lot of pasta in this dish, so you need to season it generously to prevent it from tasting bland. I also add a lot of salt and pepper.

Substitutions and variations

• For this recipe, I used a rotisserie chicken, but if you have some chicken on hand, you can cook it fast as well. It will taste great if you pan fry it with your preferred seasoning.
• Should this be made vegetarian? Just leave out the chicken.
• Any fresh herbs you may have in your garden are welcome to be added.
• Try substituting spinach for arugula if you don't care for it.
• If you're a fan, I believe Kalamata olives and/or capers would be a terrific addition.