Monday, April 1, 2013

Lemon-Orzo Salad

Took this yesterday to an Easter dinner we were invited to and it was mm mm good. I skipped out on the chicken because I was too lazy to cook it and I didn't feel like it would add much. Otherwise it is so stinkin easy and fast I would highly recommend it!

3/4 C uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbs fresh lemon juice
1 Tbs extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 C cooked shredded or diced boneless, skinless chicken
1/2 C diced cucumber
1/2 C diced red bell pepper
1/3 C sliced green onions
1 Tbs chopped fresh dill, or 1 tsp dried dill
1/2 C crumbled feta cheese
Cook orzo according to package directions.  Drain and rinse with cold water until pasta feels cool to the touch.  Drain and place in a large salad bowl.
While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper.  Whisk to combine.
Add chicken, cucumber, bell pepper, green onions, and dill to pasta.  Drizzle with dressing and toss to combine.  Divide onto 4 plates and sprinkle with feta.


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