This Lemon Chicken, Orzo, and Chickpea Salad is the perfect blend of light and fresh while still being hearty and filling! Plus, perfect for meal prep.
I love this salad for meal prep, because when it sits in the fridge for a couple of days, it gets even more flavorful and delicious. Whether you’re prepping meals for packed lunches or just to make mealtime a little bit quicker, this Lemon Chicken, Orzo, and Chickpea Salad is a great option.
Featuring tender orzo, well-seasoned chicken, hearty chickpeas, and fresh kale all tossed in a fresh herby and lemony dressing, this salad is both refreshing and hearty.
Here’s what you’ll need:
- Orzo Pasta
- Boneless Skinless Chicken Breasts
- Extra Virgin Olive Oil
- Kosher Salt
- Black Pepper
- Lemon
- Champagne or White Wine Vinegar
- Dijon
- Shallot
- Fresh Parsley
- Fresh Dill
- Garlic Powder
- Turmeric Powder
- Chickpeas
- Lacinato Kale
Step-by-step:
step one: cook the orzo
Bring a small pot of water to a boil. Add the orzo and cook according to package directions. Drain and rinse with cool water. Set aside.
step two: prep the chicken
Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Season both sides with salt and pepper.
step three: cook the chicken
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and set aside to let cool slightly.
step four: make the dressing
In the bottom of a large bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, dijon, shallot, pepper, salt, parsley, dill, garlic powder and turmeric powder until well combined.
step five: add the rest of the salad ingredients
Add the drained chickpeas, the cooked orzo, and the kale and toss until well combined.
step six: finish and serve
Cut the chicken into ½-inch cubes and add to the salad and toss once more.
Recipe FAQs:
Absolutely! This is one of those salads that just gets better after it rests in the fridge, allowing the flavors to really blend together.
This is definitely a main that is perfect for lunch or a refreshing dinner! While this salad is bright and light from the lemony and herby dressing, the addition of the orzo, chicken, and chickpeas makes it hearty and filling too.
Yes! I love adding crumbled feta or goat cheese if I’m wanting more of a tangy or creamy flavor.
I can’t wait to hear what you think of this salad! Let me know in the comments below after you make it.
Looking for more hearty salad recipes? Try these!
Mexican-Inspired Chopped Salad
Tangy Thai Shrimp and Noodle Salad
Lemon Chicken, Orzo, and Chickpea Salad
Ingredients
For the Orzo and Chicken:
- 1 cup uncooked orzo pasta
- 2 boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
For the Salad:
- ¼ cup extra virgin olive oil
- Zest of ½ lemon
- ¼ cup lemon juice
- 1 tablespoon champagne or white wine vinegar
- 2 teaspoons dijon
- ¼ cup minced shallot 1 large shallot
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- ¼ cup finely chopped parsley
- ¼ cup finely chopped fresh dill
- 1 teaspoon garlic powder
- ½ tsp turmeric powder
- 15- ounce can chickpeas drained and rinsed
- 1 bunch Lacinato kale de-ribbed and finely chopped
Instructions
Cook the Orzo and the Chicken:
- Bring a small pot of water to a boil. Add the orzo and cook according to package directions. Drain and rinse with cool water. Set aside.
- Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Season both sides with salt and pepper.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and set aside to let cool slightly.
Make the Salad:
- In the bottom of a large bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, dijon, shallot, pepper, salt, parsley, dill, garlic powder and turmeric powder until well combined.
- Add the drained chickpeas, the cooked orzo, and the kale and toss until well combined.
- Cut the chicken into ½-inch cubes and add to the salad and toss once more.
Notes
Nutrition
Food Photography and Styling by Eat Love Eats.
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