Why This Recipe?
I might be from the mid-west, buttttt I’m not a huge fan of mayo based salads. Sorry, not sorry! But I do love a vinegar and oil based summer salad and here we have just that. It’s versatile, easy to make, and packs a punch in with fresh veggies. ANDDD, it’s a fantastic way to use up leftover chicken or veggies lurking in your fridge!
The Perfect Assembly
Let’s start with the star of the show: the assembly. When making this salad, I have a few tips to ensure it turns out just right:
1. Orzo Perfection: Cook the orzo al dente, ensuring it’s not overly soft. Rinse it with cold water after cooking to prevent clumping and to stop the cooking process.
2. Chicken Mastery: Grilling the chicken brings out its natural flavors beautifully. However, you can also bake or poach the chicken breasts for a juicy and tender result. Marinating the chicken beforehand adds an extra depth of flavor!
3. Dressing Magic: The dressing is the glue that brings all the elements together. Don’t skimp on mixing the olive oil, red wine vinegar, lemon juice, garlic, and Dijon mustard. The marriage of these flavors is divine!
4. Play with Additions: Feel free to get creative! Add roasted red peppers, artichoke hearts, or even toasted pine nuts for extra texture and taste. Want a vegetarian option? Swap chicken for grilled tofu or chickpeas.
Alternative Chicken Preparations Not in the mood for grilling? No worries! You can:
- Pan-Sear: Heat a skillet over medium-high heat and cook the chicken for about 6-7 minutes per side until golden and cooked through.
- Bake: Preheat your oven to 375°F (190°C). Place seasoned chicken breasts on a baking sheet and bake for 20-25 minutes or until done.
- Poach: Simmer the chicken breasts in seasoned water or broth for about 10-12 minutes until fully cooked.
Serving and Storage This salad is best served chilled, allowing the flavors to meld together. It’s a fantastic main course for lunch or a delightful side dish for dinner parties. Store any leftovers in an airtight container in the fridge for up to 2-3 days.
Chicken Orzo Summer Salad
Ingredients
For the Salad:
- 1 cup uncooked orzo pasta
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes halved
- 1/2 English cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup Kalamata olives sliced
- 1/4 cup crumbled feta cheese optional
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside to cool.
- Preheat your grill or skillet over medium-high heat. Rub the chicken breasts with olive oil and season them with salt and pepper. Grill or pan-sear the chicken for about 6-7 minutes per side or until fully cooked. Remove from heat and let it rest for a few minutes before slicing it into strips or cubes.
- In a large mixing bowl, combine the cooked and cooled orzo pasta, sliced/grilled chicken, cherry tomatoes, diced cucumber, chopped red onion, Kalamata olives, feta cheese (if using), parsley, and basil. Toss gently to combine.
- In a separate small bowl, whisk together the ingredients for the dressing: olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
- Pour the dressing over the chicken and orzo salad mixture. Toss everything together until well coated with the dressing.
- Taste and adjust seasoning if needed. You can add more salt, pepper, or a squeeze of lemon juice according to your preference.
- Chill the chicken orzo salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and garnish with additional fresh herbs or a sprinkle of feta cheese, if desired. Enjoy your delicious chicken orzo salad!
