South of the Border Orzo Salad #RSC
Ready In: 33 mins
Serves: 4-6
Yields: 6 1 cup
Ingredients
- 1 cup Greek yogurt
- 1 tablespoon Hidden Valley Original Ranch Seasoning Mix
- 2 lemons, juice and zest of
- 16 ounces orzo pasta, cooked
- 2 tablespoons shallots, diced
- 15 1⁄2 ounces black beans, rinsed and drained
- 2 cups cooked chicken breasts, shredded
- 8 ounces colby-monterey jack cheese, shredded
- 3 tablespoons pickled jalapeno peppers, diced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh black pepper
- 3 cups spinach leaves, torn into bite size pieces
- 1 cup grape tomatoes
Directions
- In a large bowl whisk together the yogurt,origional ranch seasoning mix , zest, and juice of the lemons.
- Stir in the orzo, shallots, black beans, chicken breast, cheese, jalapnos, salt, and pepper until well mixed. Toss in the spinach and tomatoes right before serving.
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