Zesty Orzo Salad with Grilled Chicken

Looking for a hearty summer salad for a warm day? This recipe was inspired by something my son ate at his sister’s house, but then he improvised and served it with grilled chicken, which took it to the next level. Here’s what he did:

Zesty Orzo Salad
(Serves 6-8 as a main course if topped with chicken)

Prepare 16 oz orzo according to the instructions on the box, making sure to salt the water well and cooking it until it’s al dente. Drain, rinse, and when it’s cooled down, add and mix together well:
One can drained chickpeas
8 oz. crumbled goat feta cheese
1 cubed cucumber
1/4 cup olive oil
1/4 cup Italian dressing
4 tablespoons crushed mint leaves (or 1 cup fresh)
4 tablespoons crushed basil leaves (or 1 cup fresh)
1/2 cup chopped kalamata olives
1 small, chopped red onion
2 lemons, zested and squeezed (which will make about 1/2 cup liquid)
2 cups raw spinach or assorted salad mix
1 teaspoon sea salt (to taste, which might require more)
1 teaspoon ground pepper
1 teaspoon garlic powder
6-8 grilled chicken thighs, either added on top or chopped and added to the mix

Joel served it with grilled chicken and fresh bread and butter, and it was really delicious, but this recipe makes a huge bowl, so I took a bowl over as a side dish to some friends’ home the next night. Actually, it seemed to get more savory in a day or two, so it lasts really well (although test and add more salt and pepper as needed).

“The Lord liveth; and blessed be my rock; and let the God of my salvation be exalted” (Psalm 18:46).


Link love back to this site: https://www.gimmesomeoven.com/herb-lovers-lemony-orzo-salad/

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