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US Customary
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votes
Orzo Chicken Salad
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
5
servings
Ingredients
▢
1 ¼
cups
Orzo
-
uncooked
▢
3
cups
Grilled chicken breast
-
chopped and cooked
▢
1 ½
cups
Arugula
▢
1
cup
Grape tomatoes
-
halved
▢
½
cup
Red bell pepper
-
chopped
▢
¼
cup
Red onion
-
chopped
▢
2
tablespoons
Fresh basil
-
chopped
▢
1
teaspoon
Fresh oregano
-
chopped
▢
2
tablespoons
Red wine vinegar
▢
1
tablespoon
Extra virgin olive oil
▢
⅛
teaspoon
Salt
▢
⅛
teaspoon
Black pepper
▢
1 ½
ounces
Goat cheese
-
crumbled
US Customary
-
Metric
Instructions
Cook pasta according to package directions, omitting salt and fat. Drain well.
Combine pasta, chicken and the next six ingredients in a large bowl. Toss well
Combine vinegar, oil, salt and black pepper in a small bowl, and combine with a whisk. Drizzle mixture over pasta.
Toss well to coat. Sprinkle with cheese. Serve warm or cold.
Notes
Add More
: More juicy chicken, more vegetables, this great recipe comes together so quickly and easily.
Add Rice:
Use rice instead of orzo if you prefer or even break up spaghetti or a different pasta.
Short cut tip:
The recipe calls for cooked and cubed chicken but you can use leftovers chicken or cooked chicken from the store.
Variation tip:
Add more Mediterranean flavor by making avocado orzo salad or add olives to the dish.