Orzo and Chicken Salad Recipe

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This orzo salad with shredded chicken, bell peppers, olives, and a wholegrain mustard dressing is such a wonderful lunch recipe! It’s so fresh and has a wonderful crunch from the bell peppers. It’s a great recipe to take to a potluck or on a picnic as it travels well. 

Why You’ll Love this Orzo and Chicken Salad

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 perfect for making on the weekend and taking to work all week.

It’s so important to have dishes like this 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 (I’m guessing you feel the same way sometimes) – it’s so tempting to just order delivery. That’s why recipes like this – ready in 25 minutes + full of flavor – are essential to have in your arsenal.

I hope you enjoy this orzo and chicken recipe!


Yield: 6 servings

Orzo and Chicken Salad Recipe

Orzo and Chicken Salad Recipe

This delicious orzo pasta salad with shredded chicken, bell peppers, olives, and a wholegrain mustard dressing is a great weeknight meal.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Boil a large pot of water, for the orzo. Salt the water and cook orzo according to package instructions. Drain and set aside.
  2. Meanwhile, combine the chicken, bell peppers, green onions, and parsley in a large bowl. Add the orzo and stir it all together.
  3. Mix the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.
  4. Add the dressing to the salad and serve immediately or save in the refrigerator for up to 3 days.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 346Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 522mgCarbohydrates: 50gFiber: 4gSugar: 4gProtein: 20g
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