Lemony Chicken and Orzo Salad
Ingredients
1 tbsp. plus 1 ½ tsp.
Kowalski's Extra Virgin Olive Oil, divided
1 cup
orzo pasta, cooked according to pkg. directions, drained
8 oz.
boneless skinless chicken breast, cooked and cooled
2 tbsp.
raw pepitas, very finely chopped
1 tbsp.
very finely minced fresh Italian parsley
2 tsp.
freshly grated lemon zest (from about 1 lemon)
1 ½ tsp.
very finely minced fresh rosemary
1
green onion, very thinly sliced
2 tbsp.
freshly squeezed lemon juice
¼ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
- In a medium mixing bowl, drizzle 1 ½ tsp. oil over cooked orzo; toss to coat. Chill in the refrigerator, covered, until cold.
- Chop chicken.
- Add chopped chicken and next 5 ingredients (through green onion) to the mixing bowl with the orzo; toss to combine.
- Drizzle remaining oil and lemon juice over salad; season with salt and pepper.
- Toss salad; serve immediately or store in the refrigerator, covered, for up to 2 days.
Find It!
- Find marinated chicken breasts, such as Rosemary Garlic Chicken Breasts, in the Meat Department. Fully cooked, cooled breasts are also available in the Deli Heat & Eat Case.
Nutrition Note:
- This lovely salad is a good source of iron, B vitamins and magnesium and is rich in vitamin K and selenium.
