Chicken Orzo Salad With Citrus Vinaigrette Recipes

ORZO SALAD WITH CITRUS VINAIGRETTE

Orzo Salad with Citrus Vinaigrette image

Provided by Kelsey Nixon

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 pounds orzo pasta
3 Roma tomatoes, diced
1/4 cup cilantro, chopped
Citrus Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
1/2 teaspoon Dijon mustard
2 teaspoons lemon zest
2 teaspoons lime zest
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
Drain orzo and cool on a baking sheet.
Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.

CHICKEN & ORZO SALAD WITH CITRUS VINAIGRETTE

Chicken & Orzo Salad with Citrus Vinaigrette image

Make and share this Chicken & Orzo Salad with Citrus Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

nonstick cooking spray
1 lb boneless skinless chicken breast
2 1/2 cups zucchini, sliced and quartered
2 cups red bell peppers, sliced
1 (4 ounce) can mandarin orange sections
8 ounces orzo pasta, cooked and cooled to room temperature
1/2 cup dark raisin
1/4 cup balsamic vinegar
3 tablespoons orange juice
2 1/2 tablespoons lime juice
2 tablespoons honey mustard
2 tablespoons olive oil
1 green onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt

Steps:

Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.
Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss.
Cover and refrigerate at least 2 hours or overnight.
Stir in raisins just before serving.
Season taste with salt and black pepper, if desired. Garnish as desired.
For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.

Nutrition Facts : Calories 366.9, Fat 8, SaturatedFat 1.3, Cholesterol 48.4, Sodium 244, Carbohydrate 51, Fiber 3.6, Sugar 17.8, Protein 22.9

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