Monday, January 9, 2012

Lemony Orzo-Veggie Salad with Chicken

What is with this heatwave?  Ski resorts are closed, we grilled tri tips on Sunday and people are jet skiing on the bay.  It's just down-right bizarre.  It's winter!  We should be bundled up in front of the fire and braising short ribs.  While we wait for the weather to change, we might as well eat light.  Half of you probably made the resolution to lose weight for New Years anyway.  Here's a recipe from the folks at Cooking Light that's guilt free and simple to pull together.  If you have access to Meyer lemons that are ripe around this time of year, sub the regular lemons with those instead.

Lemony Orzo-Veggie Salad with Chicken

  • 3/4 cup uncooked orzo
  • 1/4 teaspoon grated lemon rind 
  • 3 tablespoons fresh lemon juice 
  • 1 tablespoon extra-virgin olive oil 
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon minced garlic 
  • 1/4 teaspoon honey
  • 1/8 teaspoon freshly ground black pepper 
  • 1 cup shredded skinless, boneless rotisserie chicken breast 
  • 1/2 cup diced English cucumber 
  • 1/2 cupvred bell pepper 
  • 1/3 cup thinly sliced green onions
  • 1 tablespoon chopped fresh dill
  • 1/2 cup (2 ounces) crumbled goat cheese
  1. 1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
  2. 2. 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.


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