Chicken Orzo Salad

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CHICKEN ORZO: 

This is an amazingly versatile recipe and can be done with chicken or shrimp, and the flavors can be adapted to fit your family’s likening. First, try the tried and true method and then tweak and manipulate it to better suit you. As always, if you do not want to make chicken that day, you can still use left-over grilled chicken or a rotisserie chicken. This can be made gluten free by substituting gluten free orzo. Serves 6-7 easily 

Ingredients: 

  • 1 Box orzo 

  • 2 Lbs. of chicken 

  • 4 lemons 

  • 2 medium cucumbers 

  • Bunch of Dill

  • Bunch of Parsley 

  • Fresh Oregano 

  • Cherry Tomato’s 

  • Feta cube in brine

  • Red pepper flakes

Method: For the chicken lightly salt and oil chicken. Grill or bake till the internal temperature reaches 165 degrees. Once reached, remove from oven or grill and allow to cool slightly. Cook Orzo according to instructions on the package in heavily salted water. While the chicken is cooking, and the pasta is cooking, zest and juice the lemons into the base of a food processor or blender. Add a good-sized handful of each of Dill and parsley and 1/3 cup of fresh oregano. Blend to combine. While blending, add ½ cup of olive oil in a slow, steady stream into the food processor or blender. This will create an emulsion that is perfect to coat the pasta. Taste the sauce and add salt pepper and pepper flakes as desired. Let stand for a minute. While that is holding peel and seed the cucumber dicing finely and adding to the bowl which you will serve in. Dice the Feta into 1/4th inch cubes and add directly to the serving bowl. Drain pasta and add directly to the serving bowl. Add the herb dressing to the pan and mix. Cube the chicken and add it on top. Mix and taste. Add salt and pepper if needed. Serve with tabasco on the side, it’s a personal preference.  

DinnerBonn AllenEasy