Lemon Chicken & Orzo Salad
The Cooking Light Diet’s Lemon Chicken & Orzo Salad
¾ cup uncooked orzo
¼ tsp. lemon zest
3 tbsp. lemon juice
1 tsp. extra-virgin olive oil
½ tsp. kosher salt
½ tsp. minced garlic
¼ tsp. honey
1/8 tsp. freshly ground black pepper
1 cup shredded skinless, boneless rotisserie-chicken breast
½ cup diced English cucumber
½ cup chopped red bell pepper
1/3 cup thinly sliced scallions
1 tbsp. chopped fresh dill
½ cup crumbled goat cheese
1. Cook orzo according to package directions (omit the salt if it’s called for). Drain and rinse with cold water; drain and place in a large bowl.
2. In a small bowl, combine lemon zest and next 6 ingredients, stirring well with a whisk. Drizzle the mixture over the cooked orzo and toss to coat. Add chicken and next 4 ingredients; toss gently to combine. Sprinkle with cheese.
Prep time: 10 minutes
Cook time: 15 minutes
Per serving: 275 calories, 18.2g protein, 9.7g fat, 28g carbs, 1.8g fiber
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