Description
A refreshing and vibrant salad featuring grilled chicken, orzo pasta, and a medley of fresh vegetables, all tossed in a zesty lemon dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cooked chicken, diced
- 2 cups fresh spinach, chopped
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olives (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Cook orzo pasta: Bring a large pot of salted water to a boil and cook orzo according to package instructions. Once done, drain it in a colander and let it cool.
- Combine main ingredients: In a large mixing bowl, combine the cooled orzo, diced chicken, chopped spinach, cucumbers, halved tomatoes, red onion, and crumbled feta.
- Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until well combined.
- Mix dressing with salad: Pour the dressing over the salad and toss everything together gently to ensure an even distribution of flavors.
- Add olives if desired: If olives tickle your fancy, sprinkle some on top for an additional zing.
- Serve or chill: Enjoy immediately for a fresh burst, or refrigerate for about 30 minutes to allow the flavors to meld and deepen.
Notes
Make-ahead tips: This salad is perfect for meal prep; just store the dressing separately until you’re ready to serve to keep the greens crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 50mg