Chicken Salad with Orzo


Recipe courtesy of Louisiana Kitchen & Culture

Serves 6

  • 2 cups orzo pasta
  • 2 cups diced, rotisserie, skinless white chicken
  • 1 cups frozen peas, thawed, or shelled edamame
  • 1/2 cup chopped green onions
  • 1/2 cup crumbled reduced-fat feta cheese
  • 1 cucumber, peeled and chopped
  • 8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
  • 2 teaspoons dried dill weed
  • 1 tablespoon lemon juice
  • 2 tablespoons Nakano roasted garlic seasoned rice vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

Note:To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft. This image shows the Greek version (no chicken and whole tomatoes) otherwise yours should look much the same.

Chicken Salad with Orzo
Chicken Salad with Orzo

Click image to enlarge


Cook orzo according to package directions. Drain.

In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, toma­toes and dill. In another bowl, whisk together reserved sun dried tomato water with remaining ingredients. Toss with the orzo mixture.

Refrigerate for at least 1 hour before serving.

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