Trouble With Toast

Recipe: Lemony Orzo-Veggie Salad with Chicken | August 25, 2010

Here’s another summer salad that I’ve enjoyed recently – you can tell that it was delicious (or that I was REALLY hungry) by the lack of pictures.

I always keep orzo in my pantry (usually the whole wheat variety, if I can find it), as it is a very versatile ingredient.  Yeah, I know it’s just teeny tiny rice-shaped pasta, but for some reason, it seems to lend itself well to salad preparations.  This version comes from Cooking Light, and it is satisfying AND simple to throw together after a long day.  The lemon-honey “dressing” is nice and acidic, which balances well with the creamy goat cheese.  As someone who cooks quite a bit with basil and cilantro, the addition of dill was a treat – I always forget how much I love it.

This salad works well as an entree, but you could always leave off the chicken and use it as a side dish.  Also, you can serve it warm or cold, and it will be delicious either way.  Enjoy!

  • 3/4  cup  uncooked orzo
  • 1/4  teaspoon  grated lemon rind
  • 3  tablespoons  fresh lemon juice
  • 1  tablespoon  extra-virgin olive oil
  • 1/2  teaspoon  kosher salt
  • 1/2  teaspoon  minced garlic
  • 1/4  teaspoon  honey
  • 1/8  teaspoon  freshly ground black pepper
  • 1  cup  shredded skinless, boneless rotisserie chicken breast
  • 1/2  cup  diced English cucumber
  • 1/2  cup  chopped red bell pepper
  • 1/3  cup  thinly sliced green onions
  • 1  tablespoon  chopped fresh dill
  • 1/2  cup  (2 ounces) crumbled goat cheese

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.


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