Tuesday, September 23, 2014

Orzo Chicken Salad

Served cold, this salad is light and full of lime/cilantro flavors.  I changed it up a bit as far as toppings.  Feel free to alter the added vegetables to include your favorite. 

2/3 cup dried orzo pasta
1 cup fresh or frozen corn kernels
2 cups shredded chicken (recipe called for rotisserie, but I grilled chicken tenders then shredded them)
1 cup grape tomatoes, halved (my husband doesn't like tomatoes, so I used chopped red bell pepper)
1/4 cup snipped fresh cilantro
1/2 cup crumbled reduced-fat feta cheese (I didn't use since I'm dairy free now)

-  In a medium saucepan, cook orzo pasta according to package directions (about 10 minutes).  Add  corn during the last 1 minute of cooking.  Drain.  Rinse with cold water to cool quickly.  Drain well.
-  In a large bowl, combine orzo mixture, chicken, tomatoes and cilantro.
-  Sprinkle feta cheese.
-  Cover and chill for 2 to 24 hours.
-  To serve, drizzle with Avocado-Lime dressing (see below) or purchased guacamole.

Avocado-Lime Dressing
-  In a blender or food processor, combine:
          1 small avocado (I didn't have one, so used 1 tablespoon of olive oil instead)
          1/3 cup water
          1/2 teaspoon finely shredded lime peel
          1/4 cup lime juice
          4 cloves garlic, minced
         1/2 teaspoon crushed red pepper (I didn't use)
         1/4 teaspoon of salt (I didn't use)
-  Cover and blend until processed
-  Transfer to a small bowl and cover and chill for 2 to 24 hours

*I found this recipe in a magazine years ago.

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