Chicken Orzo Salad With Citrus Vinaigrette Food

ORZO CHICKEN SALAD

Steps:

• Cook orzo pasta according to package directions. Drain and rinse with cool water. Drain off all excess water.
• Add orzo, chicken, sliced peppers, sliced onions, cherry tomatoes and olives into a large mixing bowl.
• Place olive oil, lemon, vinegar, honey, mustard, salt, pepper and red pepper flakes into a jar or a bowl. Place lid on jar and shake vigorously until combined, or whisk until combined.
• Pour dressing over salad ingredients
• Toss lightly to combine
• Add freshly chopped parsley and toss again
• Serve immediately or cover and refrigerate

ORZO CHICKEN SALAD

Steps:

• Bring a large pot of salted water to a boil. Add orzo and cook for 5-6 minutes or until just tender. Drain and rinse with cool water.
• Remove meat from rotisserie chicken and shred into bite size pieces. Add to a large bowl along with the orzo. Stir in chopped bell pepper, celery, red onion, green onion, and grapes.
• In a small bowl, stir together sour cream, mayonnaise, lemon juice, garlic, basil, onion powder, ground mustard powder, salt and pepper.
• Pour sour cream/mayonnaise mixture over pasta and chicken mixture and mix well. Chill for at least 2 hours before serving.

LEMON ORZO SALAD WITH CHICKEN

Steps:

• 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.
• Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
• Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
• Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper - there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.

GREEK CHICKEN AND ORZO PASTA SALAD

Steps:

• For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
• Preheat a grill or grill pan to medium high.
• Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
• For the breadcrumbs: Preheat the oven to 400 degrees F.
• In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
• For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
• For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
• When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

ORZO SALAD WITH CITRUS VINAIGRETTE

Steps:

• Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
• Drain orzo and cool on a baking sheet.
• Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
• In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.

CHICKEN & ORZO SALAD WITH CITRUS VINAIGRETTE

Steps:

• Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.
• Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss.
• Cover and refrigerate at least 2 hours or overnight.
• Stir in raisins just before serving.
• Season taste with salt and black pepper, if desired. Garnish as desired.
• For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.

CHICKEN ORZO SALAD

Steps:

• Cook orzo according to package directions. Drain and transfer to a large bowl; set aside.
• To a large skillet, add 2 tablespoons olive oil, chicken, evenly season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken. Transfer the chicken and cooking juices to the bowl with the orzo.
• Add the tomatoes, cucumbers, green onions, parsley, basil, and stir to combine; set aside.
• To a small bowl, add 3 tablespoons olive oil, lemon juice, apple cider vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine. Taste vinaigrette and check for seasoning balance; add more salt, honey, lemon juice, etc. to taste.
• Evenly drizzle the vinaigrette over the orzo bowl, stir to coat evenly, and either serve immediately or cover with plasticwrap and refrigerate before serving.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups