Uploaded August 2024 | Updated September 2026, 11 hours ago
RECIPE HERE
Our WARM ORZO SALAD WITH CHICKEN is the best salad of your life🥗
Everyone I ever make this salad for LOVES it 😋
It will be your new favorite 🤩
Serves 2 as a Main Dish
Time: 20 minutes
Dressing:
3 Tablespoons olive oil
3 Tablespoons fresh lemon juice
¾ teaspoon salt
Fresh ground black pepper
Pasta:
¾ cup Orzo pasta, cooked
Sautéed Chicken:
1 boneless/skinless chicken breast, chopped
2 teaspoons olive oil
2
teaspoons unsalted butter
Other Ingredients:
3 Tablespoons shallot or red onion, chopped
3 Tablespoons fresh dill, chopped
3 Tablespoons fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
¼ cup Feta cheese, crumbled
½ cup Pine nuts or toasted
Almonds, optional
1½ cups baby arugula
1. In a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper. Set aside.
2. Cook the Orzo according to package directions. Drain. Keep warm.
Set aside.
3. Wipe off the chicken with a wet paper towel. Chop. Sauté the chopped chicken in the olive oil and butter until cooked through about 4 min.
Keep warm. Set aside.
4. In a medium size bowl add: cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using. Mix in the warm chicken and arugula. Toss with the dressing and serve immediately.
Serve with: Warm Nann bread page 239, Peasant White Bread page 237.
Variations: Instead of chicken, use ½ Ib. raw shrimp, cleaned, tails removed, diced. Place diced shrimp on a baking sheet and drizzle with olive oil and fresh lemon juice. Sprinkle with coarse salt and fresh ground black pepper.
Bake at 350°on the middle oven rack for 5 to 6 min.
RECIPE HERE
Our WARM ORZO SALAD WITH CHICKEN is the best salad of your life🥗
Everyone I ever make this salad for LOVES it 😋
It will be your new favorite 🤩
Serves 2 as a Main Dish
Time: 20 minutes
Dressing:
3 Tablespoons olive oil
3 Tablespoons fresh lemon juice
¾ teaspoon salt
Fresh ground black pepper
Pasta:
¾ cup Orzo pasta, cooked
Sautéed Chicken:
1 boneless/skinless chicken breast, chopped
2 teaspoons olive oil
2
teaspoons unsalted butter
Other Ingredients:
3 Tablespoons shallot or red onion, chopped
3 Tablespoons fresh dill, chopped
3 Tablespoons fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
¼ cup Feta cheese, crumbled
½ cup Pine nuts or toasted
Almonds, optional
1½ cups baby arugula
1. In a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper. Set aside.
2. Cook the Orzo according to package directions. Drain. Keep warm.
Set aside.
3. Wipe off the chicken with a wet paper towel. Chop. Sauté the chopped chicken in the olive oil and butter until cooked through about 4 min.
Keep warm. Set aside.
4. In a medium size bowl add: cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using. Mix in the warm chicken and arugula. Toss with the dressing and serve immediately.
Serve with: Warm Nann bread page 239, Peasant White Bread page 237.
Variations: Instead of chicken, use ½ Ib. raw shrimp, cleaned, tails removed, diced. Place diced shrimp on a baking sheet and drizzle with olive oil and fresh lemon juice. Sprinkle with coarse salt and fresh ground black pepper.
Bake at 350°on the middle oven rack for 5 to 6 min.
