I love making Creamy Orzo, it’s a simple and delicious dish. I decided to make a fall version and came up with this comforting Butternut Squash Orzo. This dish combines tender orzo pasta with roasted butternut squash. The squash adds a natural sw…
I love making Creamy Orzo, it’s a simple and delicious dish. I decided to make a fall version and came up with this comforting Butternut Squash Orzo. This dish combines tender orzo pasta with roasted butternut squash. The squash adds a natural sweetness and creamy texture, while the orzo provides a hearty base. The dish…
Creamy Orzo is a comforting one-pot dish that takes less than 30 minutes to make. It can be served as a side dish or main dish. It is super satisfying and always hits the spot. I love cooking with orzo, which is a type of pasta that resembles large gra…
Creamy Orzo is a comforting one-pot dish that takes less than 30 minutes to make. It can be served as a side dish or main dish. It is super satisfying and always hits the spot. I love cooking with orzo, which is a type of pasta that resembles large grains of rice. It doesn’t take…
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:
is this salad a good meal-prep option?
Absolutely! This is one of those salads that just gets better after it rests in the fridge, allowing the flavors to really blend together.
Is this salad an entree or side?
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.
Can I add any cheese to this salad?
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.
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
I typically keep this dairy-free, but I also love adding some crumbled feta to my salad if I want a touch of tangy/creamy flavor.
This Shrimp Orzo Salad is the perfect dish for spring and summer. Orzo pasta is topped with succulent shrimp, arugula, crunchy cucumbers, creamy feta cheese, and herbs. All of the ingredients get tossed in a fresh lemon dressing that really makes this …
This Shrimp Orzo Salad is the perfect dish for spring and summer. Orzo pasta is topped with succulent shrimp, arugula, crunchy cucumbers, creamy feta cheese, and herbs. All of the ingredients get tossed in a fresh lemon dressing that really makes this pasta salad shine! This is an EASY pasta salad because orzo and shrimp…
Every now and then I come across a recipe at a restaurant that I absolutely love, then I spend the next few moments trying to guess what’s in it so I can recreate it at home…for a lot less! Well today, I’m sharing one of those recipes! This Orzo Pasta Salad is inspired by a dish at one of my favorite restaurants, J. Alexander’s, and it’s now going into my pasta salads rotation!🙌 It includes fresh veggies like bell peppers, tomatoes and onion, along with tart & slightly sweet dried cranberries, and the best homemade vinaigrette dressing to bring it all together. This pasta salad recipe will definitely become a new favorite!
Ingredients For Orzo Pasta Salad
The restaurant version of this recipe includes wild rice, but I decided to leave the rice out because for one…wild rice can be expensive, and two…wild rice takes quite a bit of time to cook. But I absolutely love this version instead! So here’s everything you need to make this simple orzo pasta salad recipe:
Orzo: Orzo is a small shaped pasta that looks similar to rice. It cooks quickly and is popular in soups and salads just like this one. If you don’t have access to orzo pasta, you can certainly substitute it for a different small-shaped pasta instead.
Vegetables: A combination of veggies like bell peppers, roma tomatoes, red onion and sweet corn, adds lots of color, flavor, and texture. I made sure to dice the vegetables small so they match the proportion size of the rest of the ingredients.
Dried Cranberries: One of the things I love most about this pasta salad is the addition of the dried cranberries. It adds a tart & slightly sweet flavor and compliments the sweet corn and dressing perfectly!
Vinaigrette Dressing: To keep things light and fresh, I opted for a homemade vinaigrette dressing made with simple pantry ingredients and sweetened with a bit of honey. It’s so good!!
Variations & Recipe Tips!
Switch it up! If you’re looking to change up the flavor profile, then try adding some Kalamata olives, crumbled feta cheese, and greek salad dressing, for a Mediterranean-inspired orzo pasta salad!
Wanna make it more filling? Add some grilled chicken, grilled shrimp, or a can of chickpeas (drained & rinsed).
Cool down the pasta. Don’t forget to give the cooked pasta and corn a quick rinse under cool water to stop the cooking process and cool off the pasta before adding the veggies, herbs and cheese.
Serving Suggestions
This light and summery orzo pasta salad is perfect for BBQs and cookouts! Add it to your summer menu and enjoy it with some turkey burgers or grilled salmon. It’s also great with leaner proteins like Baked Cod, Pan-Seared Chicken Breasts, or even some Garlic Butter Shrimp on the side.
Start by making the vinaigrette dressing. In a medium bowl whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt and honey until smooth. Set the vinaigrette aside.
Cook the orzo pasta according to the package directions. Add the frozen corn to the boiling water during the last 3 minutes of the pasta cook time. Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.
While the pasta is cooking, prepare the veggies. Dice the bell peppers and tomatoes, finely dice the red onion, measure out the dried cranberries, and chop the parsley.
Transfer the pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries.
Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad and season with 1/4 tsp salt. Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy.
How to Make Orzo Pasta Salad – Step by Step Photos
Start by making the vinaigrette dressing. In a medium bowl whisk together 1/3 cup olive oil, 3 Tbsp white wine vinegar, 1/2 Tbsp Dijon mustard, 1 minced garlic clove, 1/2 tsp basil, 1/4 tsp salt and 1 Tbsp honey until smooth. Set the vinaigrette aside.
Cook 1 1/2 cups of orzo pasta according to the package directions. Add 1 cup frozen corn to the boiling water during the last 3 minutes of the pasta cook time. Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.
While the pasta is cooking, prepare the veggies. Dice 1 red bell pepper, 1 yellow bell pepper, 2 roma tomatoes, finely dice 1/2 red onion, measure out 3/4 cups dried cranberries, and chop 1/4 cup fresh parsley. (Frozen corn is pictured on the cutting board, but is added in the previous step with the boiling pasta).
Transfer the cooked pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries. Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad.
Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy!
Enjoy this light, fresh and summery orzo pasta salad at your next BBQ, cookout or family gathering! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal a…
Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal and it’s the perfect salad for spring and summer. SO fresh and delicious! Orzo…
Craving something bright and flavorful? This lemon chicken orzo soup is packed with tender chicken, fluffy orzo pasta, and a zesty lemon broth for a comforting meal.
Here’s a meal that’s the equivalent of sunshine in a bowl: lemon chicken orzo soup! Zingy citrus always lifts our spirits, and this one is almost guaranteed to make your day brighter. We’ve packed this new soup recipe with tender shredded chicken and fluffy orzo, all in a zesty lemon broth seasoned with garlic, oregano and dill. Shower it with fresh dill or parsley and it’s the perfect easy dinner (that keeps on giving with leftovers!).
Ingredients in lemon chicken orzo soup
Lemon chicken orzo soup comes together in 45 minutes, so you can make it on a weeknight or meal prep it for eating throughout the week. The chicken breast cooks in the broth, then you’ll remove it and shred it while cooking the orzo in the broth. Here are the ingredients you’ll need to make this simple soup:
Olive oil
Butter
Vegetables: Onion, carrots, celery, garlic
Chicken broth
Boneless skinless chicken breasts
Spices: oregano, dill, garlic powder, salt and pepper
Fresh lemon, juice and zest (a Microplane grater is easiest for zesting a lemon)
Orzo pasta
Fresh parsley or dill, to garnish
How to shred chicken
The best way we’ve found to shred chicken is to pull it into strips using your fingers. That’s right, no fancy tools required: simply use your hands to pull it into shreds! We tried the two-forks method and the stand mixer method, and the good old fashioned way won. It makes the best shreds and takes no time at all.
This lemon orzo chicken soup cooks the chicken by simmering it in the soup broth before shredding it. To make shredded chicken on its own for tacos, enchiladas, sandwiches, and more, go to How to Make Shredded Chicken.
Tips for making lemon chicken orzo soup
Lemon chicken orzo soup is a great easy dinner recipe: it’s simple to make and works well to meal prep. Here are a few tips for the process:
Use a food thermometer to assess whether the chicken is done. Simmer the soup until it’s cooked through and the temperature is 165°F when measured with a food thermometer.
Shred the chicken while the orzo cooks, 8 to 9 minutes. You’ll remove the chicken from the simmering pot, then let it rest 5 minutes before shredding it with your fingers. Use this time to cook the orzo pasta in the soup broth. Cooking time for orzo can vary, but it’s typically 8 to 10 minutes.
Garnish with fresh dill or parsley. The fresh herbs make the soup! We like fresh dill best, because of its delicate citrusy flavor. But parsley works well and is cheaper.
Buy organic chicken if possible
When shopping for shredded chicken, keep this in mind: the best chicken to buy is organic. Buying organic makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating, and overall: it just tastes better!
Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.
Storage and make ahead info
Store leftovers refrigerated for up to 3 days; the orzo absorbs liquid over time, so may need to add another splash of water and pinch of salt when reheating. For meal prep, you can make the entire soup in advance and then reheat by adding water and a bit more salt. (If desired, you could also prep up to Step 3, then before serving add the orzo in Step 4 and cook.)
Sides for lemon chicken orzo soup
How to make it a meal? Pair a salad recipe or bread with this chicken orzo soup for an easy meal in any season. Whip up the salad while the soup is simmering. We love it with a crisp green salad like our simple arugula salad, and for an even more stunning dinner you could accessorize a radicchio salad or endive salad.
Craving something bright and flavorful? This lemon chicken orzo soup is packed with tender chicken, fluffy orzo pasta, and a zesty lemon broth for a comforting meal.
Ingredients
2 tablespoons olive oil
2 tablespoons salted butter
1 yellow onion, diced
2 cups peeled and sliced carrots (4 large or 6 medium)
In a large pot, heat the olive oil and butter over medium heat. Add the onions, carrots and celery and cook, stirring occasionally, until onions are tender, about 6 to 7 minutes. Add the garlic and sauté for 1 minute.
Stir in the broth, water, whole chicken breasts, oregano, dill, garlic powder, and 1 ½ teaspoons kosher salt. Bring to a boil, then reduce to a simmer. Simmer until the chicken is cooked through, about 15 to 20 minutes, until the chicken reads 165°F when measured with a food thermometer.
Remove the chicken breasts to a cutting board, then discard the skin and bone and allow to rest 5 minutes. Shred the chicken while the orzo is cooking (in the next step), by using your fingers to pull it into small pieces.
Meanwhile, add the orzo to the pot with the lemon zest and lemon juice. Cook until the orzo is tender, about 8 to 9 minutes.
Once the orzo is tender, turn off the heat and stir in the chicken. Taste and add up to ½ teaspoon kosher salt if desired and fresh ground black pepper. Serve warm, with fresh chopped parsley or dill. Store leftovers refrigerated for up to 3 days; the orzo absorbs liquid over time, so may need to add another splash of water and pinch of salt when reheating.*
Notes
*For meal prep, you can make the entire soup in advance and then reheat by adding water and a bit more salt. (If desired, you could also prep up to Step 3, then before serving add the orzo in Step 4 and cook.)
I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza). I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks …
I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza). I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks to the addition of orzo. I love orzo…
I love making Creamy Orzo, it’s a simple and delicious dish. I decided to make a fall version and came up with this comforting Butternut Squash Orzo. This dish combines tender orzo pasta with roasted butternut squash. The squash adds a natural sweetness and creamy texture, while the orzo provides a hearty base. The dish… 
Creamy Orzo is a comforting one-pot dish that takes less than 30 minutes to make. It can be served as a side dish or main dish. It is super satisfying and always hits the spot. I love cooking with orzo, which is a type of pasta that resembles large grains of rice. It doesn’t take… 
This Lemon Chicken, Orzo, and Chickpea Salad is the perfect blend of light and fresh while still being hearty and…
This Shrimp Orzo Salad is the perfect dish for spring and summer. Orzo pasta is topped with succulent shrimp, arugula, crunchy cucumbers, creamy feta cheese, and herbs. All of the ingredients get tossed in a fresh lemon dressing that really makes this pasta salad shine! This is an EASY pasta salad because orzo and shrimp… 
Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip. I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal and it’s the perfect salad for spring and summer. SO fresh and delicious! Orzo… 
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I always love a classic caprese salad, but sometimes it is fun to mix it up (caprese sandwich, caprese garlic bread, and caprese pizza). I also love this Caprese Orzo Salad. It has all of the flavors of a classic caprese salad, but it is hearty thanks to the addition of orzo. I love orzo…