Orzo Salad with Chicken, Bell Peppers, & Olives
I make this delicious orzo salad with shredded chicken, bell peppers, olives, and a wholegrain mustard dressing almost monthly.
I love how easy it is to make and the freshness and crunch of the bell peppers. It's a great recipe to take to a potluck or on a picnic as it travels well.
This dish has awesome Mediterranean flavors - the tangy olives really take it over the top. Plus the whole grain mustard dressing is phenomenal. This salad reheats well and the recipe makes 6 servings, so it's a perfect for making on the weekend and taking to work all week.
I've made a decision to feature a few more recipes in the coming weeks that are easy and quick, but still have loads of flavor and depth. I think it's really important to have dishes that can be pulled together quickly on a weeknight for dinner. I know sometimes I come home so tired I don't really want to think about making a time-consuming recipe and then doing the dishes - it's so tempting to call a restaurant for takeout. Then I'm disappointed because the food is never as good as what I can make at home!
- 1 1/2 cups uncooked orzo
- 2 cups cooked, shredded chicken
- 4 bell peppers, diced
- 15 olives, sliced
- 1/2 cup chopped green onion
- 1/4 cup chopped parsley
- 2 tablespoons wholegrain mustard
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Nutrition Information per serving
Adapted from a wonderful recipe at Honest Cooking.
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