Chicken Orzo Salad

Serves 2 to 4

Vinaigrette:

1/3 cup extra-virgin olive oil

2 tablespoons white or golden balsamic vinegar

1 tablespoon fresh lemon juice

1 small garlic clove, minced or pushed through a press

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Salad:

2 boneless, skinless chicken breasts, pounded to even thickness

Kosher salt

6 ounces orzo

1/2 teaspoon finely grated lemon zest

Freshly ground black pepper

2 to 3 generous handfuls baby arugula, about 2 ounces

1 cup halved cherry tomatoes

1/4 cup Italian parsley leaves, roughly chopped

8 to 10 pitted black olives, such as Kalamata, halved lengthwise

1/4 cup shaved Parmigiano-Reggiano cheese, plus more for garnish

Directions

Combine the dressing ingredients in a small bowl or jar and whisk or shake to emulsify.

Place the chicken in a wide bowl. Drizzle 2 to 3 tablespoons of the dressing over it and turn to coat. Let marinate while you prepare the pasta.

Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to package instruction until al dente. Drain and transfer to a bowl. Add the lemon zest and 1 tablespoon dressing and stir to coat (this will help to prevent sticking). Cool to lukewarm or room temperature. Lightly season the chicken with salt and black pepper.

If using an oven, place the chicken in a baking dish. Bake in a preheated 375-degree oven until cooked through, about 20 minutes, depending on the thickness. If using a skillet, cook the chicken in an oiled skillet over medium heat until cooked through, 8 to 10 minutes, depending on thickness, turning once or twice. Once the chicken is cooked, cut or shred into bite-size pieces.

To assemble the salad, combine the chicken, orzo, arugula, tomatoes, parsley, olives and the 1/4 cup cheese in a large serving bowl. Drizzle the remaining dressing over the salad and gently toss to combine. Serve garnished with additional cheese.

© Lynda Balslev, distributed by Andrews McMeel Syndication