This zesty lemon orzo salad with chicken is colorful and refreshing! It’s packed with bright flavors and tender bites of chicken that make it a perfect meal or side dish.
Whenever I make this salad, I feel like a gourmet chef—especially with that pop of lemon! It’s so simple and always a hit at gatherings—just don’t forget the extra squeeze of lemon on top!
Key Ingredients & Substitutions
Orzo Pasta: Orzo is a tiny pasta that adds a nice texture. If you’re short on orzo, any small pasta like ditalini or even quinoa can work well in this salad.
Cooked Chicken: I love using leftover rotisserie chicken for convenience. If you need a meat-free option, chickpeas or white beans also add protein and heartiness.
Cherry Tomatoes: While I recommend a mix for a pop of color, you can use regular tomatoes diced if that’s what you have. Just make sure to remove excess juice to keep the salad from getting soggy.
Greens: Spinach and arugula both work great, but feel free to substitute with kale or even mixed salad greens based on your preference or what’s available.
Basil: Fresh basil adds flavor, but in a pinch, you can use dried basil. Just remember to use less since dried herbs are stronger.
How Do I Cook Orzo Perfectly?
Cooking orzo can be simple, but it’s all about timing. Here’s how to get it just right!
- Bring your water or broth to a rolling boil, which helps cook the orzo evenly.
- Add the orzo and set a timer for about 7 minutes. Stir it occasionally to prevent sticking.
- Check for doneness a minute early; you want it al dente, so it has a slight bite when you eat it.
- Once done, drain it in a colander and rinse under cold water. This stops the cooking process and helps cool it quickly.
This method ensures your orzo stays firm and perfect for salads, making the dish light and enjoyable! Trust me, a minute can make a big difference!
How to Make Easy Lemon Orzo Salad with Chicken
Ingredients You’ll Need:
For the Salad:
- 1 cup orzo pasta
- 2 cups water or low-sodium chicken broth (for cooking orzo)
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup cherry tomatoes, halved (use a mix of red, yellow, and heirloom if available)
- 1/2 cup cucumber, diced (English or Persian cucumber preferred)
- 1/4 cup red onion, finely chopped
- 2 cups fresh spinach or arugula, roughly chopped
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese, plus extra for garnish
For the Dressing:
- 3 tablespoons extra virgin olive oil
- Zest and juice of 1 large lemon (or 2 small lemons)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful salad will take about 15 minutes of prep time and around 10 minutes for cooking the orzo. You can also chill it in the fridge for 30 minutes to let all those flavors blend together. So, in total, about 25-30 minutes from start to finish!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by boiling the water or chicken broth in a medium pot. Once it’s boiling, throw in the orzo pasta and cook it according to the package instructions until it’s al dente—this usually takes about 7-9 minutes. When it’s ready, drain the orzo in a colander and rinse it under cold water to stop the cooking process. Let it drain well.
2. Combine the Main Ingredients:
In a large mixing bowl, add the cooled orzo. Now, it’s time to bring in the flavor! Add the shredded chicken, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped spinach (or arugula), and sliced fresh basil to the bowl. Give it a good mix to combine everything together.
3. Make the Lemon Dressing:
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt, and pepper until everything is well blended. This dressing is what gives your salad that bright, zesty flavor!
4. Toss the Salad:
Drizzle the lemon dressing over the orzo and chicken mixture. Now, gently toss everything together until all the ingredients are evenly coated in that delicious dressing. Then, sprinkle in the grated Parmesan cheese and toss lightly again to combine.
5. Final Touches:
Take a moment to taste the salad. You can adjust the seasoning with more salt, pepper, or lemon juice if you like it tangier. You can serve it right away, or if you prefer, chill it in the refrigerator for about 30 minutes. This really lets the flavors meld beautifully!
6. Serve and Enjoy:
Once you’re ready to serve, give the salad a gentle toss again. If you like, sprinkle some extra Parmesan on top for a finishing touch. Enjoy this refreshing Lemon Orzo Salad as a light lunch or alongside your favorite dinner!
Can I Use Whole Wheat Orzo Instead of Regular Orzo?
Absolutely! Whole wheat orzo is a great alternative and adds a nuttier flavor as well as more fiber. Just keep an eye on the cooking time, as whole wheat pasta may take a minute or two longer to cook than regular orzo.
How Do I Store Leftover Orzo Salad?
Leftover orzo salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors can deepen as it sits, but be sure to give it a good stir before serving again!
Can I Make This Salad Vegan?
Definitely! For a vegan version, simply replace the chicken with chickpeas or tofu, omit the Parmesan cheese, or use a dairy-free alternative. The zest and juice of the lemon will still bring a refreshing flavor!
What Can I Serve With Lemon Orzo Salad?
This salad pairs well with grilled fish or chicken, making it a perfect side dish. You can also enjoy it on its own as a light lunch. Additionally, add some crusty bread to round out the meal!
