Lemon Chicken Orzo Salad
This easy Lemon Chicken Orzo Salad is packed with hearty freshness: colorful veggies, tender chicken, chickpeas and feta cheese, tossed in a lemony vinaigrette. Great dinner salad on a hot day, side salad or save those leftovers for lunch!
Course: Main Course
Cuisine: American
Keyword: lemon chicken orzo salad, orzo salad with chicken, orzo salad, orzo,
Servings: 6
Calories:
- 1 cup orzo uncooked
- 4 mini cucumbers diced
- 1 large bell pepper any color diced
- 1 pint cherry or grape tomatoes halved or quartered
- 2 tablespoons shallots minced
- 2 cups fresh spinach stems removed and rough chopped
- 15 ounce can chickpeas drained, rinsed and dried well
- 2 cups chicken (about 1 pound) rotisserie, air fried or grilled
- 4 ounces feta cheese cubed
- fresh basil leaves
Lemon Vinaigrette
- juice from half of one lemon
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons parmesan cheese
- 1 teaspoon honey
- 1 teaspoon oregano
- salt and black pepper to taste
Cook orzo in a pot of generously salted water to package directions for al dente. Drain, rinse and cool.
Grill or air fry chicken – or remove chicken from rotisserie. Dice into bite size pieces. Dice and prep salad ingredients and add along with chicken and orzo to a large bowl.
Add dressing ingredients to a jar with a lid or small bowl. Shake vigorously or whisk until well combined.
Pour dressing over salad and toss to coat. Store in an airtight container in the fridge.
Before serving, stir well then add thinly sliced basil leaves over the top.