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Chicken Orzo Salad


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  • 4 tablespoons olive oil divided
  • 10 ounces fresh white mushrooms cleaned, trimmed, and sliced - (abt 3 cups)
  • 3 cups cooked chicken in chunks
  • 1 cup chopped sweet red bell pepper - (abt 1 med)
  • 1/4 cup fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh thyme leaves (or 1 tspn dried thyme, crushed)
  • 1 teaspoon finely-chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 cups cooked orzo (or other small pasta)
  • 1/2 cup crumbled feta cheese
  • 2 cups arugula rinsed, crisped (or other salad greens)
  • 1 tablespoon chopped fresh parsley (optional)


Servings 4


Step 1

In large skillet, heat 2 tablespoons of olive oil over high heat. Add mushrooms; cook and stir until tender, about 7 minutes. In medium-sized bowl, combine mushrooms with chicken and bell pepper.

In small bowl, stir together lemon juice, lemon zest, thyme, garlic, salt, black pepper and remaining 2 tablespoons olive oil. Toss half of dressing with mushroom-chicken mixture.

In large bowl toss orzo with feta and remaining dressing until well coated.

Arrange arugula around edge of serving platter. Spoon orzo into center of platter; top with mushroom-chicken mixture. Sprinkle with chopped parsley, if desired.

This recipe yields 4 servings.

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