Light and healthy, this orzo chicken salad is a vibrant dish for an easy dinner. The addition of orzo lends heft, teaming up with chunks of roasted chicken, leafy arugula and juicy tomatoes for a bright and fresh salad. Orzo is the Italian word for barley, which is deceiving since orzo is not a grain.
And, to muddle its name even further, orzo is also known as risoni in Italy, even though it’s not a rice. Orzo is a rice-shaped pasta usually made from semolina flour. When cooked, it has a firm texture that indeed resembles rice.
It imparts a starchy creaminess to soups and pasta dishes and makes a toothsome addition to salads. What is perfectly clear is that orzo is a welcome ingredient in this salad that you can call dinner. Dinner salads are all about easy eating.
It’s a complete meal and takes advantage of any leftover chicken you may have. If not, no worries — the chicken prep is included in the recipe method below. The recipe can be easily prepared for a quick dinner.
If you have extra time, let the chicken marinate in the vinaigrette, which does double-duty as a marinade and dressing in this recipe. Chicken Orzo Salad Active time: 40 minutes Total time: 40 minutes plus cooling time Yield: Serves 2 to 4 Ingredients: Vinaigrette: 1/3 cup extra-virgin olive oil 2 tablespoons white or golden balsamic vinegar 1 tablespoon fresh lemon juice 1 small garlic clove, minced or pushed through a press 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Salad: 2 bo.
