Zippy Orzo Summer Salad with Chicken and Fresh Veggies

Enjoy a vibrant Zippy Orzo Summer Salad filled with fresh ingredients and a zesty lemon dressing, perfect for summer meals.

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Prep Time 15

Cook Time 10

Cooling Time 10

Total Time 35

Servings: 4 servings

Course: LUNCH

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Whole Wheat Orzo Can substitute gluten-free pasta or quinoa.
2 cups Shredded Rotisserie Chicken Canned chicken works for speed.
1/4 cup Fresh Dill Substitute with fresh parsley or basil if needed.
1 medium Cucumber Zucchini can be used for a different twist.
2 cups Fresh Spinach Can switch with arugula or kale.
1 cup Sweet Corn Fresh corn is best; canned is acceptable.
1/2 cup Goat Cheese Feta cheese can be used instead.

For the Dressing

1/4 cup Lemon Juice Adjust to taste for more acidity.
1/4 cup Olive Oil Use quality extra virgin for best flavor.

Equipment

Mixing Bowl
Small Bowl
Stove

Method

Preparation

Cook the whole wheat orzo according to package instructions until al dente. Drain and cool.
In a large mixing bowl, combine the cooled orzo, shredded rotisserie chicken, chopped cucumber, sweet corn, spinach, and fresh dill. Mix gently.
In a small bowl, whisk together lemon juice, olive oil, and season with salt and pepper to taste.
Pour the dressing over the salad mixture and toss gently.
Sprinkle goat cheese on top before serving and enjoy chilled.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

For best flavor, let the salad marinate for 15-30 minutes before serving. Store leftovers without the greens and cheese for freshness.

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