Ingredients
1 cup uncooked orzo 🍝
2 mini cucumbers (or 1/2 English cucumber), chopped 🥒
1 cup little tomatoes (grape/cherry/etc.), cut into quarters 🍅
2 tablespoons red onion, chopped 🧅
2 cups (loosely packed) fresh arugula, optional 🥗
2 cups cooked/rotisserie chicken, shredded 🍗
1/2 cup freshly grated parmesan cheese 🧀
2 tablespoons fresh basil, sliced thin 🌿
For the Dressing:
1.5 tablespoons lemon juice + zest of 1 lemon 🍋
2.5 tablespoons olive oil 🫒
1 teaspoon honey 🍯
1 clove garlic, minced 🧄
Salt & pepper to taste 🧂
Instructions
1️⃣ Boil a salted pot of water and cook the orzo al dente according to package directions. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl. 🍝
2️⃣ Meanwhile, prep all the salad ingredients (cucumbers, tomatoes, red onion, arugula, chicken, parmesan, and basil) and add them to the bowl. If you’re not going to eat the salad right away, skip the arugula until serving. 🥒🍅🧅🥗🍗🧀
3️⃣ In a jar or small bowl, add the dressing ingredients (lemon juice, lemon zest, olive oil, honey, garlic, salt, and pepper), and whisk or shake until well combined. 🍋🥄
4️⃣ Toss the salad with the dressing until everything is evenly coated. Add more lemon juice or olive oil if needed. Season with plenty of salt and pepper to taste. 🍽️
Enjoy your refreshing and zesty Lemon Orzo Salad with Chicken! 🌿🍋
- Prep Time: 15 minutes
- Cook Time: 10 minutes