This chicken orzo salad comes together in under 30 minutes and is made with juicy tomatoes, crisp cucumbers, a tangy lemon vinaigrette, and more!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: orzo pasta salad, orzo salad, orzo salad recipes, what is orzo
Servings: 6to 10 servings
Calories: 480kcal
Author: Averie Sunshine
Ingredients
12ouncesorzocooked according to package directions
2tablespoonsolive oil
about 1.50 pounds thin-sliced boneless skinless chicken breastscut into 1/2-inch pieces
½teaspoonsaltor to taste
½teaspoonpepperor to taste
1 ½ to 2cupscherry or grape tomatoeshalved
1 ½ to 2cupsEnglish cucumbersdiced small
1cupgreen onionssliced into thin rounds (from about 4 to 5 green onions)
2 to 3tablespoonsfresh Italian flat-leaf parsleyfinely chopped
2 to 3tablespoonsfresh basilfinely chopped
Lemon Vinaigrette
3tablespoonsolive oil
2tablespoonslemon juice
1tablespoonapple cider vinegar
1teaspoonhoneyor to taste
1teaspoonsaltor to taste
½teaspoonpepperor to taste
Instructions
Cook orzo according to package directions. Drain and transfer to a large bowl; set aside.
To a large skillet, add 2 tablespoons olive oil, chicken, evenly season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken. Transfer the chicken and cooking juices to the bowl with the orzo.
Add the tomatoes, cucumbers, green onions, parsley, basil, and stir to combine; set aside.
To a small bowl, add 3 tablespoons olive oil, lemon juice, apple cider vinegar, honey, 1 teaspoon salt, 1/2 teaspoon pepper, and whisk to combine. Taste vinaigrette and check for seasoning balance; add more salt, honey, lemon juice, etc. to taste.
Evenly drizzle the vinaigrette over the orzo bowl, stir to coat evenly, and either serve immediately or cover with plasticwrap and refrigerate before serving.
Notes
Salad will keep airtight in the fridge for up to 5 days noting the vegetables will release water as time passes; serve warm, chilled, or at room temp.