Chicken Orzo Salad
Serves 6
10 mins prep
15 mins cook
25 mins total
This chicken orzo salad comes together in under 30 minutes and is made with juicy tomatoes, crisp cucumbers, a tangy lemon vinaigrette, and more!
0 servings
Lemon Vinaigrette
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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.