This chilled chicken orzo salad is a picnic-style lunch with a bright lemon dressing and crisp cucumber added after the pasta cools. Use cooked chicken from another meal or quickly poach a fresh breast. Keep the vegetables separate until the orzo has cooled so they retain their crunch.
Serves: 4
Prep: 15 minutes
Cook: 15 minutes
Ingredients
- 8 ounces dry orzo
- 1 cup cooked chicken, shredded or diced
- 1 cup frozen peas
- 1/2 English cucumber, diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/3 cup crumbled feta
- 2 tablespoons chopped fresh dill
- 2 tablespoons sliced scallions
Method
- Cook the orzo in salted boiling water according to the package directions. Add the peas for the final 2 minutes, then drain.
- Rinse briefly under cool water, drain well, and spread the pasta on a tray for 5 minutes so steam can escape.
- Whisk olive oil, lemon juice, Dijon, salt, and pepper in a large bowl. Add the cooled orzo and peas and toss.
- Fold in the chicken, cucumber, feta, dill, and scallions. Taste and add a little more lemon juice if desired.
- Serve at once or divide into lunch containers and refrigerate promptly. Keep the salad chilled until eating.
Variations
Use chopped roasted turkey in place of chicken, or omit the meat and add a can of rinsed white beans. Swap dill for parsley or mint. For a sharper salad, add 1 tablespoon chopped capers and reduce the added salt.
Storage and reheating
Refrigerate in a covered container and use within 3 days. Keep the salad chilled during transport. If it firms up in the refrigerator, stir in a teaspoon of water or olive oil before serving; do not leave it at room temperature for an extended period.
Read the lunchbox prep plan for a busy week and packable lunches for mixed schedules for more ways to plan lunch. Add this recipe to the Lucru Home meal planner and list any missing ingredients before shopping.
