Description
A refreshing and vibrant Orzo Chicken Salad combining tender orzo pasta with shredded chicken, colorful bell peppers, olives, and fresh herbs. Tossed in a tangy lemon-mustard dressing, this salad is perfect for a light lunch or dinner and can be served immediately or chilled for enhanced flavors.
Ingredients
Scale
Salad Ingredients
- 1 1/2 cups uncooked orzo
- 2 cups cooked chicken (shredded or diced)
- 3 bell peppers (diced)
- 1/3 cup olives (sliced)
- 1/2 cup chopped green onion
- 1/4 cup chopped parsley
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons wholegrain mustard
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook the orzo: Boil a large pot of salted water and cook the orzo pasta according to package instructions, usually about 7-10 minutes, until al dente. Drain the orzo and set it aside to cool slightly.
- Mix the salad ingredients: In a large bowl, combine the cooked chicken, diced bell peppers, sliced olives, chopped green onions, and chopped parsley. Add the cooked orzo to the bowl and gently stir everything together to evenly distribute the ingredients.
- Prepare the dressing: In a small bowl, whisk together the wholegrain mustard, lemon juice, extra virgin olive oil, sea salt, and ground black pepper until the dressing is well emulsified and smooth.
- Toss and serve: Pour the dressing over the salad mixture and toss well to coat all ingredients evenly. Serve the salad immediately or cover and refrigerate for up to 4 days to allow the flavors to meld.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- Add cucumber or cherry tomatoes for extra freshness and color.
- For a creamier dressing, add a dollop of Greek yogurt to the mustard-lemon dressing.
- The salad can be served chilled or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
