Lemony Orzo Veggie Salad With Chicken Recipes

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ORZO VEGETABLE SALAD



Orzo Vegetable Salad image

Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. -Terri Crandall, Gardnerville, Nevada

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup uncooked orzo pasta
3 plum tomatoes, chopped
1 cup marinated quartered artichoke hearts, chopped
1 cup coarsely chopped fresh spinach
2 green onions, chopped
1/2 cup crumbled feta cheese
1 tablespoon capers, drained
DRESSING:
1/3 cup olive oil
4 teaspoons lemon juice
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
2 teaspoons grated lemon zest
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 259 calories, Fat 19g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 460mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

LEMON ORZO SALAD WITH CHICKEN



Lemon Orzo Salad with Chicken image

This lemon orzo salad recipe is a fresh, healthy, and colorful summer salad that's a breeze to make! It's ready in about 30 minutes.

Provided by Natasha Bull

Categories     Salad

Time 30m

Number Of Ingredients 13

1 cup uncooked orzo
2 mini cucumbers (or 1/2 English cucumber) (chopped)
1 cup little tomatoes (grape/cherry/etc.) (cut into quarters)
2 tablespoons red onion (chopped)
2 cups (loosely packed) fresh arugula (optional )
2 cups cooked/rotisserie chicken
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh basil (sliced thin)
1.5 tablespoons lemon juice + zest of 1 lemon
2.5 tablespoons olive oil
1 teaspoon honey
1 clove garlic (minced)
Salt & pepper (to taste)

Steps:

  • Boil a salted pot of water and cook the orzo al dente according to package directions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
  • Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
  • Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
  • Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper - there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.

Nutrition Facts : Calories 270 kcal, Carbohydrate 22 g, Protein 19 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 167 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ORZO SALAD WITH CHICKEN AND VEGETABLES



Orzo Salad with Chicken and Vegetables image

With fresh flavors and easy preparation, this orzo salad does not disappoint. Serve this pasta salad at room temperature or straight out of the fridge.

Provided by Rachel Gurk

Categories     Salads

Time 45m

Number Of Ingredients 12

8 ounces uncooked orzo
juice of 1 lemon (about 1/4 cup)
1 teaspoon Dijon mustard
1 shallot, minced
1/2 cup extra virgin olive oil
salt and pepper to taste
2 cups diced or shredded cooked chicken
1/2 English cucumber, chopped
1 large carrot, grated or julienned
1/2 red bell pepper, chopped
1/2 cup to 1 cup grape tomatoes, halved
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta as directed on box. Strain and transfer to a very large bowl (it needs room to cool as well as room for all of the other ingredients-and stirring room!).
  • While the pasta cooks, prepare dressing. In a small bowl, whisk together lemon juice, mustard, shallot, oil, salt and pepper.
  • Add dressing and chicken to warm pasta and toss to combine. Place in fridge to chill.
  • While the pasta is chilling, prep your vegetables and parsley. Add them to cooled (or mostly cooled) pasta and chicken mixture. Serve immediately or store in fridge until ready to eat.

Nutrition Facts : ServingSize 1 of 4, Calories 629 kcal, Carbohydrate 50 g, Protein 25 g, Fat 37 g, SaturatedFat 6 g, Cholesterol 63 mg, Sodium 172 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 29 g

LEMONY ORZO-VEGGIE SALAD WITH CHICKEN



Lemony Orzo-Veggie Salad With Chicken image

This is from Cooking Light July 2010. I brought it to a picnic and it went over well. It's mayo free so it holds up well on a hot day. I liked it so much, Thought I'd post it here for safekeeping. I did make a bit more of the dressing than the recipes called for, seemed a little dry otherwise.

Provided by Haley K

Categories     Chicken

Time 20m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 14

3/4 cup orzo pasta
1/4 teaspoon lemon zest, grated
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic clove
1/4 teaspoon honey
1/8 teaspoon fresh ground black pepper
1 cup cooked chicken, shredded
1/2 cup English cucumber, diced
1/2 cup red bell pepper, chopped
1/3 cup green onion, thinly sliced
1 tablespoon fresh dill, chopped
1/2 cup goat cheese, crumbled

Steps:

  • Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
  • While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

LEMON BASIL GREEK ORZO SALAD



Lemon Basil Greek Orzo Salad image

EASY, ready in 25 minutes, and lemon and basil give it such a FRESH taste!! Feeds a crowd, great for parties, picnics, and potlucks!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 25m

Number Of Ingredients 17

1 pound orzo, cooked according to package directions and drained
3 tablespoons olive oil for pan + more for finished dish, as desired
1 medium sweet Vidalia onion, diced small
1 medium zucchini, diced into half moons
one 15-ounce can garbanzo beans, drained and rinsed (I use low salt)
2+ teaspoons kosher salt, or to taste
1+ teaspoon freshly ground black pepper, or to taste
2 teaspoons Italian seasoning
1 teaspoon dried oregano
2 to 4 cloves garlic, pressed or finely minced
5 ounces fresh spinach (about 4 giant handfuls)
1/2 English cucumber, diced into small half moons
1 pound sliced cherry or grape tomatoes, or to taste
1/4 to 1/3 cup cup fresh basil loosely measured, chiffonade (in ribbons); or to taste
1 teaspoon lemon zest, or to taste
3 tablespoons lemon juice, or to taste
6 ounces crumbled feta cheese

Steps:

  • To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.
  • While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
  • Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.
  • Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
  • Transfer the onion and zucchini mixture to the large pot with the drained orzo.
  • Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.
  • Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.
  • Add the feta and stir to combine. Tip - If you want the feta to remain more intact, don't add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won't see the white crumbles.
  • Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it's a very large quantity of food.
  • If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn't stick as it cools.
  • Serve immediately. Recipe can be served warm, at room temp, or chilled.

Nutrition Facts : Calories 304 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 565 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

LEMON ORZO SALAD



Lemon Orzo Salad image

Set our sunny Lemon Orzo Salad on the table when you need a dish that’s guaranteed to impress. With cranberries, almonds, Feta and tender greens tucked in every bite, this salad definitely will.

Provided by Panera at Home

Categories     Salads

Yield 8 Servings

Number Of Ingredients 8

1 lb. whole wheat orzo
2/3 cup Panera® Mediterranean Lemon Vinaigrette Dressing
1/2 cup dried cranberries
1/2 cup sliced almonds
1 tbsp. lemon zest
3/4 cup feta, crumbled
3 cups mixed greens (like arugula, baby kale and baby spinach)
to taste salt and black pepper

Steps:

  • Cook orzo according to package instructions.Drain and rinse with cold water., In a large bowl, combine orzo, dressing, cranberries, almonds and lemon zest. Fold in feta and mixed greens until evenly distributed and coated with dressing.Season with salt and pepper to taste.

Nutrition Facts : Calories 400, Fat 18, Cholesterol 15, Sodium 280, Carbohydrate 50, Fiber 10, Protein 10

LEMON ORZO



Lemon Orzo image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

  • In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
  • Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

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