Lemon-Orzo Salad with Veggies and Chicken
Ingredients
The salad
-
1
cup
uncooked orzo pasta
-
1
cup
cucumber, diced
-
1
cup
red bell pepper, diced
-
½
cup
green onions, sliced
-
1½
tablespoons
dill, fresh, chopped
-
¾
cup
feta cheese, crumbled
-
1½-2
cups
chicken, cooked, shredded, skinless, and diced
The dressing
-
½
teaspoon
lemon rind, finely grated
-
4
tablespoons
lemon juice, fresh
-
4
tablespoons
olive oil, extra virgin
-
¾
teaspoon
kosher salt
-
¾
teaspoon
garlic, minced
-
1
teaspoon
honey
-
⅛
teaspoon
black pepper
Instructions
- Cook orzo according to package directions, then drain and rinse with cold water.
- While the orzo is cooking, chop the red pepper, cucumber, and green onions.
- Combine the dressing ingredients in a mason jar and shake until well mixed.
- In a bowl, combine the orzo, chicken, cucumber, bell pepper, green onions, and dill.
- Shake the dressing again before drizzling it over the salad and toss to combine.
- Gently toss in the feta cheese.
- Chill the salad for 1-2 hours before serving for best flavor.
Nutrition Facts (estimated)
Servings
5 cups
Calories
845
Total fat
78g
Total carbohydrates
29g
Total protein
8g
Sodium
611mg
Cholesterol
72mg
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