Grilled Chicken and Vegetable Orzo Salad
- July 23, 2021
- 5 / 5
I love main course salads…ones that have a bunch of different ingredients in every bite, so I have to share this Grilled Chicken and Vegetable Orzo salad with you lovelies!
You know that I have the best friends in the world, right? I’m always talking about my close friends and family, so it’s no surprise that amazing Daron would bring me this recipe! She told me it’s delicious, she makes it all the time and it’s healthy! Daron is a great cook and baker, as well as an incredible Mah Jongg teacher, so when she recommends something, I pay attention! Her recommendation to learn Mah Jongg fell on deaf ears, but not her rec about this salad. So glad I tried it as it’s the perfect summer salad!
This salad begins by grilling up chicken, corn and zucchini, three of my favorites of mine! Once grilled, slice the chicken, cut off the kernels from the corn and chop the zucchini.
Make a light dressing by whisking together olive oil, lime juice, shallot, mustard, and honey in a large bowl. Add cooked orzo, corn, zucchini and arugula and toss it all together. Divide the salad among your plates, top with sliced grilled chicken, sprinkle goat cheese on top and serve this healthy, filling and tasty salad!
Grilled Chicken & Vegetable
Makes: 6 servings
Active Time: 35 minutes
Total Time: 45 minutes
6 ounces uncooked whole-wheat or regular orzo (about 1 cup)
3 8-ounce boneless, skinless chicken breasts
1 1/4 tsp kosher salt, divided
1 tsp black pepper, divided
2 ears fresh corn, shucked
1 large zucchini, cut lengthwise into quarters
1/2 cup olive oil
1/4 cup fresh lime juice (from 2 limes)
1 tbsp minced shallot
1 tsp Dijon mustard
1/2 tsp honey
2 cups baby arugula
3 ounces goat cheese, crumbled (about 3/4 cup)
Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water.
Preheat grill to high (450°F to 550°F). Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on oiled grates. Grill, uncovered, until chicken is done, about 10 minutes, turning after 5 minutes. Let stand 5 minutes; cut into 1/2-inch-thick slices.
Place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn, and coarsely chop zucchini.
Whisk together oil, lime juice, shallot, mustard, honey, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper in a large bowl. Add cooked orzo, corn kernels, chopped zucchini, and arugula; toss well to coat. Divide orzo mixture evenly among 6 plates. Arrange chicken slices over orzo mixture, and top with goat cheese.
Recipe from Cooking Light