Chicken Orzo Salad

Chicken Orzo Salad 10

The Pie’s parents, Mrs. Nice and Papa John, are in town on a visit for the Pie’s graduation (B.Sc. Honours in Geography and Computer Science, booyah), so I get a good number of opportunities to cook new things that I think might appeal to them.  This one I made with Mrs. Nice in mind, and reminds me somewhat of that amazing orzo salad we had at Ferryland a few years ago.

Chicken Orzo Salad 5

Chicken Orzo Salad 2

Prep your vegetables.  Dice up half a large red onion, 1 red pepper, and half a large cucumber (I cut out the seeds).  I also halved 250g grape tomatoes and defrosted 1 cup each frozen corn and frozen peas.

Chicken Orzo Salad 3

Prep your dressing.  In a small jar (or other container with a lid), dump 1 tablespoon minced garlic, 2 teaspoons dried savoury (or basil, or oregano, or whatever you want), 2 tablespoons lemon juice, 2 tablespoons honey, 3 tablespoons rice vinegar, and 3 tablespoons vegetable oil.

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Close the lid tightly and give that a shake.  Let it sit for a while.

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Fill a large saucepan with about 4L of water and salt it generously.  Put it on to boil.  When it’s boiling, remove the lid, turn the heat down a bit, and pour in 450g orzo pasta.

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While that’s on the go, cut up about 3 boneless skinless chicken breasts into small cubes and  pitch those in a frying pan or skillet with a bit of vegetable oil.

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Sauté those until fully cooked and browned on the outside.  Remove from the heat.

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Drain your orzo and plop it in a big bowl. This bowl was not big enough.

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My peas and corn were still a little frozen so I added them to the still-hot chicken pan to let them thaw properly.

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Then I chucked in the rest of the vegetables and stirred that around.

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Then you just add your veg to your pasta.  Give that a good stir.

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Give your dressing another shake and toss that with all the rest of your salad (don’t worry about the amount — it will be absorbed into the pasta) and serve warm or cold.

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

9 thoughts on “Chicken Orzo Salad”

  1. Ali, those were beautiful pictures you took for this post! You do a great job of prepping for your recipes — all that precisely uniform chopping — I see a 2nd career as a sous-chef in your future, or would it be 3rd or 4th after student, law librarian, and blogger? This is one recipe I am definitely going to try —“Orzo: It’s not just for Italian Wedding Soup anymore!”.

    Sorry to be so late commenting on this post. Terry and I just got back from an amazing 15-day trip to the Azores and Madeira, where we so enjoyed the bread, fish, pastries and wine. Any chance of you tracking down a good Portuguese bread recipe? They told me it’s because they add sweet potatoes, but it might have just been a language thing … 🙂

    P.S. Good luck with the move!

    Like

    1. Sounds like a great trip, Shirley! I have actually been hoarding sweetbread recipes for a while so once the dust has settled I’ll give some of them a shot, just for you!

      Like

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