Chicken Orzo Salad With Citrus Vinaigrette Recipes

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ORZO SALAD WITH CITRUS VINAIGRETTE



Orzo Salad with Citrus Vinaigrette image

Provided by Kelsey Nixon

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 pounds orzo pasta
3 Roma tomatoes, diced
1/4 cup cilantro, chopped
Citrus Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
1/2 teaspoon Dijon mustard
2 teaspoons lemon zest
2 teaspoons lime zest
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
  • Drain orzo and cool on a baking sheet.
  • Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
  • In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.

CHICKEN & ORZO SALAD WITH CITRUS VINAIGRETTE



Chicken & Orzo Salad with Citrus Vinaigrette image

Make and share this Chicken & Orzo Salad with Citrus Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

nonstick cooking spray
1 lb boneless skinless chicken breast
2 1/2 cups zucchini, sliced and quartered
2 cups red bell peppers, sliced
1 (4 ounce) can mandarin orange sections
8 ounces orzo pasta, cooked and cooled to room temperature
1/2 cup dark raisin
1/4 cup balsamic vinegar
3 tablespoons orange juice
2 1/2 tablespoons lime juice
2 tablespoons honey mustard
2 tablespoons olive oil
1 green onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt

Steps:

  • Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.
  • Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss.
  • Cover and refrigerate at least 2 hours or overnight.
  • Stir in raisins just before serving.
  • Season taste with salt and black pepper, if desired. Garnish as desired.
  • For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.

Nutrition Facts : Calories 366.9, Fat 8, SaturatedFat 1.3, Cholesterol 48.4, Sodium 244, Carbohydrate 51, Fiber 3.6, Sugar 17.8, Protein 22.9

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