Lemony Orzo Veggie Salad With Chicken Food

LEMONY ORZO-VEGGIE SALAD WITH CHICKEN

Lemony Orzo-Veggie Salad With Chicken image

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.

Provided by Haley K

Categories Chicken

Time 20m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
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.

LEMON ORZO

Lemon Orzo image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

ORZO VEGETABLE SALAD

Orzo Vegetable Salad image

Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. -Terri Crandall, Gardnerville, Nevada

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup uncooked orzo pasta
3 plum tomatoes, chopped
1 cup marinated quartered artichoke hearts, chopped
1 cup coarsely chopped fresh spinach
2 green onions, chopped
1/2 cup crumbled feta cheese
1 tablespoon capers, drained
DRESSING:
1/3 cup olive oil
4 teaspoons lemon juice
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
2 teaspoons grated lemon zest
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 259 calories, Fat 19g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 460mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

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