Lemony Orzo-Veggie Salad with Chicken

By LaLaCooks

7.11 - Alex, Cindy, Meg & Gary were here for a quick visit. We made this with just a few modifications - added hearts of palm and champagne vinegar. I think I would have liked a little more lemon better than the vinegar.

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

Details

Servings 20
Adapted from find.myrecipes.com

Preparation

Step 1

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.