Description
A bright and refreshing Lemon Orzo Salad with Chicken, combining tender cooked orzo pasta, crisp cucumbers, juicy tomatoes, fresh herbs, and savory rotisserie chicken, all tossed in a zesty lemon-honey dressing. Perfect for a light lunch or a flavorful side dish, this salad is easy to prepare and packed with vibrant flavors and textures.
Ingredients
Scale
Pasta
- 1 cup uncooked orzo
Vegetables & Herbs
- 2 mini cucumbers (or 1/2 English cucumber), chopped
- 1 cup little tomatoes (grape/cherry), quartered
- 2 tablespoons chopped red onion
- 2 cups loosely packed fresh arugula (optional)
- 2 tablespoons thinly sliced fresh basil
Protein & Cheese
- 2 cups cooked/rotisserie chicken, shredded or chopped
- 1/2 cup freshly grated parmesan cheese
Dressing
- 2.5 tablespoons olive oil
- 1.5 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt & pepper, to taste
Instructions
- Cook the Orzo: Boil a salted pot of water and cook the orzo al dente according to the package directions, typically about 8-10 minutes. Once cooked, drain and rinse under cool water to stop the cooking process and remove excess starch. Drain thoroughly and transfer the orzo to a large bowl.
- Prepare Salad Ingredients: While the orzo cooks, chop the cucumbers, quarter the tomatoes, chop the red onion, and slice the fresh basil. Add these along with the cooked chicken and parmesan cheese to the bowl with the orzo. Add arugula if you plan to eat the salad immediately; otherwise, omit to keep it fresh longer.
- Make the Dressing: Combine the olive oil, lemon juice, lemon zest, honey, minced garlic, and a pinch of salt and pepper in a small bowl or jar. Whisk or shake vigorously until the dressing is well emulsified.
- Toss the Salad: Pour the dressing over the orzo mixture and toss gently to combine all ingredients evenly. Adjust seasoning by adding more salt, pepper, lemon juice, or olive oil to taste, ensuring the salad is well balanced and flavorful.
Notes
- For best texture, cool the orzo completely before adding to the salad to prevent wilting the fresh ingredients.
- If preparing ahead of time, keep the arugula separate and add just before serving to maintain its freshness.
- Rotisserie chicken is a convenient shortcut, but you can substitute with grilled or poached chicken breast.
- This salad can be served chilled or at room temperature.
- Add toasted pine nuts or walnuts for extra crunch if desired.
