Orzo Salad Recipe
This Orzo Salad is a light, veggie-filled pasta salad with marinated asian chicken that can be made ahead or whipped up in a hurry.
Servings 6
Calories 812kcal
Ingredients
for the dressing/marinade:
- 1/4 cup white vinegar
- 1/4 cup canola oil
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon lime juice
- 6 tablespoons brown sugar
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large clove garlic minced
for the salad:
- 4 green onions chopped
- 1 cup diced carrot about 2 large
- 1 red pepper diced
- 2 ribs celery diced
- 1 large handful fresh baby spinach chopped
- 1/2 cup slivered almonds lightly toasted
- 1 lb orzo
- 1/2 cup ramen noodles
- 6 chicken cutlets or 3 chicken breasts pounded out flat and sliced into two
- sesame seeds
Instructions
- Mix all ingredients for the marinade/dressing together in a small bowl. Pour half the mixture into a large zip top bag. Place chicken pieces into marinade into bag and seal. Move chicken around in bag to coat in marinade and store in refrigerator until ready to grill.
- To make orzo salad, bring large pot of water to boil. Cook pasta according to package directions until al dente. Drain completely and pour cooked orzo into large bowl. Top with onions, carrot, red pepper, spinach and celery. Pour remaining dressing over salad and toss to coat completely. Store in refrigerator until ready to serve.
- To cook chicken, heat grill to high. Place chicken onto hot grill and cover. Cook 3-5 minutes per side. Cooking times may vary according to the thickness of the meat.
- To assemble, pour orzo salad into large serving dish. Top with toasted almonds and ramen noodles. Place cooked chicken over top and sprinkle with sesame seeds.
Nutrition
Calories: 812kcal | Carbohydrates: 88g | Protein: 52g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 1227mg | Potassium: 1128mg | Fiber: 6g | Sugar: 17g | Vitamin A: 4844IU | Vitamin C: 33mg | Calcium: 89mg | Iron: 3mg
