Orzo has been a part of life – my colds and my stomachaches – for as long as I can recall. I could pretend to count in numbers the ways I have had it over the last 27 years of my life but in truth, it’s only been there to comfort me in the form of my mom’s chicken soup, browned first in a dollop of melted ghee then left to cook in a fresh chicken stock filled with the scented flavors of mastic, cardamom and bay leaf. This was Lesan Osfoor Soup, or “sparrow’s tongue soup”, that was ever present in our household along with just about everyone else’s in Egypt.
It took me a while to realize that we were eating a sloppy mess of tongues of little sparrows but I liked it that way and so I chose to ignore its name the way many children usually do. It’s good, it’s warm, I like it, I thought. Only later did I have the courage to ask knowing that I could not turn back, “What’s in this lesan osfoor soup?” 
Mom laughed; amused eyes and subtle smirks assured me that there were no tongues involved and that what we used for the soup was orzo, a rice-shaped pasta, and that some Egyptians once thought it resembled, yes that’s correct, a sparrow’s tongue and so came the name. I remember giggling between bites dribbling down my chin.
Only recently did I decide not to brown it, to introduce it differently into our Egyptian home and to allow it to flourish, littering a variety of dishes. I had been missing out.
Orzo Chicken Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A refreshing orzo salad that combines tender pasta, juicy grilled chicken, and crisp vegetables for a flavorful meal.
Ingredients
- 1/2 cup of orzo
- 1.5 cups of chicken stock
- 1.5 cups of water
- 150 grams of grilled chicken, shredded
- 1 large red bell pepper, diced (I used 1 small red & 1 small yellow)
- 7 large kalamata olives, seeded and chopped
- 1 clove of garlic, minced
- 1 big handful of chives, snipped
- 3 tablespoons of olive oil
- Juice of 1 lime
- 1 teaspoon of whole grain mustard
- 1/4 teaspoon of chili powder
- Salt and pepper to taste
Instructions
- In a medium pot, bring the chicken stock and water to a boil over medium-high heat.
- Add the orzo to the pot, stirring briefly to prevent it from sticking to the bottom.
- Cook the orzo uncovered for about 8-10 minutes, or until al dente. Stir occasionally.
- Drain the orzo and transfer it to a large mixing bowl.
- Add the shredded grilled chicken, diced bell pepper, and sliced kalamata olives to the orzo.
- Drizzle the olive oil and lemon juice over the salad.
- Season with salt and pepper to taste, then toss everything together until well combined.
- Serve immediately or chill in the refrigerator for 30 minutes for a cold salad.
Notes
This salad is a great way to use up leftover grilled chicken. For a vegetarian version, omit the chicken and add more vegetables like cucumbers or cherry tomatoes. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 12
- Carbohydrates: 28
- Fiber: 3
- Protein: 22
- Cholesterol: 45
