Description
A refreshing orzo salad that combines tender pasta, juicy grilled chicken, and crisp vegetables for a flavorful meal.
Ingredients
Scale
- 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