Lemony Orzo-Veggie Salad With Chicken |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is from Cooking Light July 2010. I brought it to a picnic and it went over well. It's mayo free so it holds up well on a hot day. I liked it so much, Thought I'd post it here for safekeeping. I did make a bit more of the dressing than the recipes called for, seemed a little dry otherwise. Ingredients:
3/4 cup orzo pasta |
1/4 teaspoon lemon zest, grated |
3 tablespoons fresh lemon juice |
1 tablespoon extra virgin olive oil |
1/2 teaspoon kosher salt |
1/2 teaspoon minced garlic clove |
1/4 teaspoon honey |
1/8 teaspoon fresh ground black pepper |
1 cup cooked chicken, shredded |
1/2 cup english cucumber, diced |
1/2 cup red bell pepper, chopped |
1/3 cup green onion, thinly sliced |
1 tablespoon fresh dill, chopped |
1/2 cup goat cheese, crumbled |
Directions:
1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.
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