Lemony Orzo-Veggie Salad with Chicken

Gotta give props to Cooking Light for this one. The salad is light but packed with flavor. Even my littlest roomie liked it… and pleasing the four year old can be tricky.

Lemony Orzo-Veggie Salad with Chicken

Ingredients

• 3/4  cup  uncooked orzo
• 1/4  teaspoon  grated lemon rind
• 3  tablespoons  fresh lemon juice
• 1  tablespoon  extra-virgin olive oil
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  minced garlic
• 1/4  teaspoon  honey
• 1/8  teaspoon  freshly ground black pepper
• 1  cup  shredded skinless, boneless rotisserie chicken breast
• 1/2  cup  diced English cucumber
• 1/2  cup  prechopped red bell pepper
• 1/3  cup  thinly sliced green onions
• 1  tablespoon  chopped fresh dill
• 1/2  cup  (2 ounces) crumbled goat cheese

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.

2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

Tip (from me):  Use chicken stock instead of water to cook the orzo in– it adds extra flavor.

Enjoy!

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