MEDITERRANEAN ORZO CHICKEN SALAD
Steps:
- Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 397 calories, Fat 16g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 407mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges
ORZO CHICKEN SALAD
Orzo pasta and tender chicken combine with grapes, celery, mayonnaise and seasonings in this unique twist on traditional chicken salad.
Provided by Danelle
Categories Salads
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 445 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 282 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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
Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 30 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Sodium 195 mg, Fiber 2 g, Sugar 2 g
GREEK CHICKEN AND ORZO PASTA SALAD
Provided by Katie Lee Biegel
Time 1h15m
Yield 8 servings
Number Of Ingredients 25
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
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 15
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
CHICKEN AND ORZO SALAD
Found in the cookbook, "Bay Tables," published by the Junior League of Mobile, this adapted recipe quickly became my "go-to" dish when attending a picnic or potluck. The secret, though time consuming, is dicing the vegetables small. You can make up that time if you use a rotisserie chicken from your local supermarket. If you bring this dish to a potluck, make sure you have printed copies of the recipe; you'll need them.
Provided by kbour_10233255
Categories Potluck
Time 9m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine mustard, vinegar, olive oil, sugar, 1/2 tsp salt, 1/2 tsp pepper and basil in a bowl. Mix well.
- Substituting chicken stock for water, cook orzo according to package directions until al dente. Drain and mix with 1/3 of the vinaigrette.
- Toss chicken with 1/2 of the remaining vinaigrette. Add the orozo, almonds, red pepper, celery, green pepper, tomatoes, and salt and pepper to taste. Add the remaining vinaigrette and toss to mix well. Chill, covered in the refrigerator. Remove from refrigerator and let stand at room temperature one hour before serving.
- Note: Crumbled feta cheese may be added to the salad before serving.
Nutrition Facts : Calories 1595, Fat 104.3, SaturatedFat 15.9, Cholesterol 103.5, Sodium 422.3, Carbohydrate 116.6, Fiber 13.2, Sugar 22.5, Protein 53.8
ASIAN CHICKEN & ORZO SALAD
A nice Asian Pasta salad. It is always fun to bring a "different" kind of salad to a gathering. From Paula Deen.
Provided by lisar
Categories Chicken
Time 30m
Yield 12 side
Number Of Ingredients 11
Steps:
- Cook sugar snap peas according to package directions; drain well and let cool slightly.
- In a large bowl combine orzo, water chestnuts, chicken, green onion, red bell pepper and sugar snap peas.
- In a small bowl, whisk together oil, vinegar, soy sauce and hoisin sauce.
- Pour over orzo mixture, tossing gently to coat.
- Stir in toasted almonds.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 342.1, Fat 14.5, SaturatedFat 2.1, Cholesterol 26.3, Sodium 213.9, Carbohydrate 36.4, Fiber 3.5, Sugar 3.7, Protein 16.5
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- Cook your orzo as directed on the package. Tip: use a chicken broth or bullion cube added to the water for additional taste. Drain the pasta when done and allow to cool.
- In a small bowl or container, make the dressing by whisking together the olive oil and lemon juice. You can add salt and pepper as desired to this mixture. Set this aside as you assemble your salad.
- Now in a larger bowl, combine together the cooked orzo and the chicken. The nadd the tomatoes, cheese, red peppers, and sweet onions.
- Drizzle the dressing from the first step and toss. Add additional olive oil to coat the ingredients if needed.
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