You guys, I have no words today. I think it’s some combination of the hours spent working on papers for school and my allergies which have me in a complete fog. The past few days I’ve felt like I had a terrible cold coming on. I was bummed out because I don’t have time to get sick. Then I checked trusty weather.com one day and saw that tree pollen is surprisingly very high right now. Who would have thought with all of the snow we keep getting and freezing temps that tree pollen would be high?…
Anyhow, I started taking my Allegra yesterday and that seems to be helping, but it usually takes a few days for it to fully kick in.
Fact – I’ve never had allergies this bad before moving to Iowa. Last year I didn’t even know what was going on, my eyes were so swollen they were practically swollen shut. Yikes!
Anyhow, back to food.
I made this salad as a light dinner the other night. We had a rotisserie chicken in the fridge that I wanted to use so I combined it with sundried tomatoes, orzo, and lemon for a tasty dish. I love the brightness of the lemon and the zippiness of the sundried tomatoes.
I also love that this meal was on the table in less than 30 minutes. I served it hot, but it was just as good cold, leftover the next day.
I definitely can see making this again and again this spring and summer.
Lemon Chicken Orzo Salad
Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: saute entree salad side
- 1 c uncooked orzo
- 1 T olive oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 3 T sundried tomatoes, chopped
- 1/2 zucchini, chopped
- 10 kalamata olives, roughly chopped
- 1 c cooked, shredded chicken breast
- 1/3 c lemon juice
- 1 T dijon mustard
- 1/2 t sea salt
- 1/2 c spinach, chiffonaded
- 2 T shredded parmesan cheese
- 2 T fresh parsley
Boil water, cook orzo according to package directions
Heat a large saute pan over medium-high heat
Add olive oil and garlic, cook 1-2 minutes until garlic is fragrant
Add shallots, sundried tomatoes, zucchini, and olives, cook 5 minutes until zucchini is soft
Stir in shredded chicken
Drain orzo and add to saute pan
Add in lemon juice and dijon mustard, cook 1-2 minutes, stirring until everything is combined
Add spinach and parmesan, cook 30 seconds until spinach is bright green
Remove from heat, garnish with parsley and serve