Orzo Salad

I made this Orzo Salad for dinner last night and it was a hit! I adapted an old recipe I found years ago to fit in with our current diet. I think that orzo is such an under rated pasta. So let’s make it the star of the show!

This all in one meal is so delicious you’re going to love it!

Ingredients:

Dressing:

3 TBS olive oil

3 TBS fresh lemon juice

1 tsp sea salt (Maldon)

1 tsp fresh ground black pepper

3-4 boneless skinless chicken breasts chopped

1/2 TBS Cavender’s Greek Seasoning

1 TBS fresh dill

1 TBS fresh parsley

2 chopped Roma tomatoes

1/4 cup crumbled feta cheese

1/2 cup pine nuts

2 cups baby Arugula

1 1/2 cups cooked Orzo

Directions:

1. In a small bowl whisk together the olive oil, lemon juice, and salt and pepper. Set aside.

2. Cook the Orzo according to the package instructions. Drain. Set aside.

3. Air Fry 3-4 Chicken breasts seasoned with Cavender’s Greek Seasoning for 20 minutes on 400 degrees. Spray with olive oil and flip halfway through. You can also just saute your chicken if you don’t have an air fryer. After it’s finished chop into small pieces.

4. In a large bowl add arugula, chopped roma tomatoes, crumbled feta, pine nuts, dill, parsley, chicken and then the orzo. Toss in the dressing and serve immediately.

5. Enjoy!

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xoxo,

Robyn

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