Description
A vibrant and tasty Orzo Chicken Salad packed with colorful vegetables, shredded chicken, and a zesty lemon mustard dressing. Perfect for a quick lunch or light dinner, this salad combines tender orzo pasta with fresh bell peppers, olives, and herbs for a refreshing and satisfying meal.
Ingredients
Scale
Pasta
- 1 1/2 cups uncooked orzo
Salad
- 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
- 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. Add the orzo and cook according to package instructions until tender. Drain the pasta thoroughly and set it aside to cool slightly.
- Combine Salad Ingredients: In a large bowl, mix the cooked chicken, diced bell peppers, sliced olives, chopped green onions, and fresh parsley. Add the cooked orzo to the bowl and stir everything together to evenly combine.
- Prepare 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 smooth and emulsified.
- Toss and Serve: Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients with the dressing. Serve the salad immediately or refrigerate and enjoy within 4 days for the best freshness.
Notes
- For added texture, consider adding toasted pine nuts or chopped cucumbers.
- This salad can be served chilled or at room temperature.
- Use leftover roasted chicken to save time.
- Adjust the lemon juice and mustard quantity to taste for a more tangy or mild dressing.
- Store the salad in an airtight container in the refrigerator for up to 4 days.
