Lemony chicken and orzo salad
Delight your taste buds with zesty lemony chicken and orzo salad. A harmonious blend of flavors that will tantalize your palate.
Ingredients:
- 1 cup orzo pasta
- 2 slices 1/4" thick pancetta
- 1/4 red onion, thinly sliced
- 2 cups grape tomatoes (red and yellow if available), halved
- 1 cup frozen petite peas, thawed
- 2 cups cooked diced chicken breast
- 1 cup fresh mozzarella cheese, cut into 1/2" cubes
- 1/2 cup fresh basil, cut into chiffonade
- 1 lemon, zested and juiced
- 1 heaping teaspoon dijon mustard
- 1 tablespoon champagne vinegar
- 1 large clove garlic, minced
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions:
- Bring a medium saucepan of water to a boil. Add the orzo and cook until it is firm to the bite, as per the instructions on the package. Drain the orzo using a colander and rinse it under cold water to halt the cooking process. Set aside.Take a sheet of paper towel and place it on a small plate. Cut the pancetta into half-inch pieces. Heat a small skillet over medium-high heat. Cook the pancetta until it is crispy and browned. Remove from the heat and use a spoon to transfer the pancetta, allowing any excess fat to drain before placing it on the paper towel. Set aside.Prepare the dressing in a small bowl by mixing together the lemon zest, lemon juice, dijon mustard, garlic, vinegar, olive oil, salt, and pepper. Whisk until well combined.In a large bowl, mix together the orzo, red onion, grape tomatoes, peas, pancetta, chicken, mozzarella cheese, and basil. Pour the dressing over the salad and toss everything together. Serve the salad cold or at room temperature.
Summary:
- Calories: 2689 kcal
- Fat: 155 g
- Protein: 192 g
- Carbs: 131 g
- Potassium: 3351 mg
- Magnesium: 348 mg