Grilled Chicken and Vegetable Orzo Salad
Ingredients
The salad
-
1 ¼
cups
dried orzo pasta
-
4 to 5
pieces
boneless skinless chicken breasts
-
1
cup
frozen corn, thawed
-
1 to 2
medium
zucchini, cut into long sticks
-
1 to 2
cups
cherry tomatoes, halved
-
2
cups
baby arugula
-
¼ to ½
cup
chopped fresh basil
-
½ to 1
cup
crumbled feta cheese
The dressing
-
⅓
cup
olive oil
-
¼
cup
fresh lime juice
-
2
tablespoons
white wine vinegar or unseasoned rice vinegar
-
2
teaspoons
honey
-
1
teaspoon
Dijon mustard
-
1
clove
garlic, finely minced
-
¼
teaspoon
coarse kosher salt
-
1
pinch
black pepper
Instructions
- Cook the orzo according to package directions, then drain and rinse with cold water.
- Preheat the grill to medium-high heat and season the chicken with salt and pepper.
- Grill the chicken for 4-5 minutes per side until cooked through, then let it rest before cutting.
- If there's space, grill the zucchini for about 8-10 minutes until crisp-tender, then chop into bite-sized pieces.
- Whisk together the olive oil, lime juice, vinegar, honey, Dijon mustard, garlic, salt, and pepper for the dressing.
- In a large bowl, combine the orzo, arugula, basil, corn, zucchini, and cherry tomatoes, then toss lightly.
- Top the salad with grilled chicken and sprinkle feta cheese over it.
- Serve immediately with dressing on the side or drizzled on top.
Nutrition Facts (estimated)
Servings
6
Calories
392
Total fat
18g
Total carbohydrates
36g
Total protein
24g
Sodium
345mg
Cholesterol
59mg
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