Ingredient Notes
Orzo – If you’ve never cooked with Orzo before, it’s a pasta that you can find in the regular pasta aisle. It usually comes in a small box, or you can buy it in bulk in a tub sometimes. The actual pasta pieces look like large grains of rice. Lemon Juice and Lemon Rind – Go with fresh lemon here, not jarred juice or dehydrated zest. The only product I recommend in place of fresh lemon, is True Lemon, which is crystallized fresh lemon and makes an excellent substitute! Dill – dried dill is just fine here, but I especially love the addition of fresh dill, which you can usually find with the other fresh herbs in the grocery store. Olive Oil – Use extra virgin olive oil. If you prefer a more neutral flavor, use light olive oil. Veggies- This recipe calls for red pepper, green onion, cucumber. If you have other vegetables you’d like to use up, feel free to substitute, it’s pretty flexible! Chicken– I usually grill chicken for this recipe. If I can plan ahead, we’ll grill chicken one night for dinner, and I’ll make extra to save for the next day for this salad. You could also grab a rotisserie chicken or use other leftovers, like grilled steak!
How To Make Lemon-Orzo Salad With Chicken
Can I make this ahead of time? Yes! Most pasta salads are best when they’ve had a chance to chillin in the fridge and flavors have really blended. They are great for meal prepping lunches for several days as well. Feel free to make this one day and enjoy it for several. Sometimes citrus juice loses it’s kick after a couple of days, so a fresh squirt of lemon juice before serving won’t hurt. You can mix the feta in when you make it initially, or simply sprinkle some on at serving time.
Serving Suggestions
This salad is great on it’s own as a light meal. It would also make a great side dish if you leave the chicken out and serve alongside something like this Lemon-Garlic Herb Rubbed Chicken.
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