Lemony Orzo-Veggie Salad With Chicken

Name: Lemony Orzo-Veggie Salad With Chicken
Prep time: 20 min
Total time: 20 min
Yield: 5 cups, 4-6 serving(s)
Ingredients: 3/4 cup orzo pasta; 1/4 teaspoon lemon zest, grated; 3 tablespoons fresh lemon juice; 1 tablespoon extra virgin olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon minced garlic clove; 1/4 teaspoon honey; 1/8 teaspoon fresh ground black pepper; 1 cup cooked chicken, shredded; 1/2 cup English cucumber, diced; 1/2 cup red bell pepper, chopped; 1/3 cup green onion, thinly sliced; 1 tablespoon fresh dill, chopped; 1/2 cup goat cheese, crumbled

(2)

Recipe by Haley K

This is from Cooking Light July 2010. I brought it to a picnic and it went over well. It's mayo free so it holds up well on a hot day. I liked it so much, Thought I'd post it here for safekeeping. I did make a bit more of the dressing than the recipes called for, seemed a little dry otherwise.

READY IN: 20mins

SERVES: 4-6

YIELD: 5 cups

UNITS: US

INGREDIENTS

Nutrition

³⁄₄

cup orzo pasta
¹⁄₄

teaspoon lemon zest, grated
3

tablespoons fresh lemon juice
1

tablespoon extra virgin olive oil
¹⁄₂

teaspoon kosher salt
¹⁄₂

teaspoon minced garlic clove
¹⁄₄

teaspoon honey
¹⁄₈

teaspoon fresh ground black pepper
1

cup cooked chicken, shredded
¹⁄₂

cup English cucumber, diced
¹⁄₂

cup red bell pepper, chopped
¹⁄₃

cup green onion, thinly sliced
1

tablespoon fresh dill, chopped
¹⁄₂

cup goat cheese, crumbled

DIRECTIONS

Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

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