Best 3 Lemony Orzo Veggie Salad With Chicken Recipes
Indulge in a delightful culinary journey with our zesty Lemony Orzo Veggie Salad with Chicken, a refreshing and vibrant dish that tantalizes your taste buds with every bite. This vibrant salad boasts a symphony of flavors and textures, featuring tender orzo pasta, a medley of crisp vegetables, succulent chicken, and a tangy lemon dressing that ties all the elements together.
Accompanying this main recipe are two additional variations to cater to diverse preferences. For those seeking a vegetarian option, the Lemony Orzo Veggie Salad without Chicken offers a wholesome and flavorful experience, while the Lemony Orzo Salad with Grilled Shrimp presents a seafood twist on this delightful dish. Each recipe is carefully crafted to provide a unique and satisfying culinary adventure.
Prepare to embark on a culinary adventure that will leave you feeling refreshed, energized, and utterly satisfied.
LEMONY ORZO-VEGGIE SALAD WITH CHICKEN
This is from Cooking Light July 2010. I brought it to a picnic and it went over well. It's mayo free so it holds up well on a hot day. I liked it so much, Thought I'd post it here for safekeeping. I did make a bit more of the dressing than the recipes called for, seemed a little dry otherwise.
Provided by Haley K
Categories Chicken
Time 20m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
- While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.
LEMON ORZO SALAD WITH CHICKEN
This lemon orzo salad recipe is a fresh, healthy, and colorful summer salad that's a breeze to make! It's ready in about 30 minutes.
Provided by Natasha Bull
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Boil a salted pot of water and cook the orzo al dente according to package directions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
- Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
- Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
- Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper - there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.
Nutrition Facts : Calories 270 kcal, Carbohydrate 22 g, Protein 19 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 167 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ONE-POT LEMON-BASIL ORZO AND VEGETABLES
Lemon and fresh basil give this light-yet-satisfying dish its bright flavor, while the orzo, chick peas, zucchini and tomatoes complete the meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.
- Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.
- Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 0 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g
Tips:
- Prep your vegetables in advance: Cutting and chopping your vegetables ahead of time will save you time and hassle when you're ready to assemble the salad.
- Use a variety of vegetables: The more colorful and varied your vegetables, the more flavorful and visually appealing your salad will be. Some good options include cherry tomatoes, bell peppers, cucumbers, olives, and artichoke hearts.
- Cook the chicken ahead of time: You can boil, grill, or roast the chicken in advance, and then shred or chop it before adding it to the salad. This will help to save time and ensure that the chicken is cooked through.
- Make a flavorful dressing: The dressing is what really brings the salad together, so make sure it's flavorful and well-balanced. A simple vinaigrette made with olive oil, lemon juice, and herbs is a good option, but you can also get creative and try different dressings, such as a creamy Caesar dressing or a tangy honey mustard dressing.
- Let the salad rest before serving: This allows the flavors to meld and the dressing to soak into the vegetables and chicken. About 30 minutes is ideal, but you can also let it rest for longer if you're short on time.
Conclusion:
This lemony orzo veggie salad with chicken is a delicious, healthy, and versatile dish that's perfect for lunch, dinner, or a potluck. With its bright flavors, colorful vegetables, and tender chicken, it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal that's packed with flavor and nutrition, give this salad a try. You won't be disappointed!
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