Orzo Summer Salad! With chicken and orzo, loaded with fresh veggies, and finished with a zippy lemon dressing and goat cheese.
SCALE
INGREDIENTS
for the salad:
- 1 cup uncooked orzo
- 1–2 cups rotisserie chicken, shredded or cut into small pieces
- 1–2 cups chopped cucumber
- 1–2 cups baby spinach
- 1–2 cups fresh sweet corn (3–4 ears), cut off the cob
- 2 cloves garlic, minced
- Crumbled goat cheese (optional)
for the dressing:
- olive oil
- lemon juice
- a small bundle of fresh dill, minced
- a small bunch of green onions, sliced
- salt and pepp
INSTRUCTIONS
- Cook orzo according to package directions.
- Heat a little bit of olive oil in a large skillet over medium heat. Add the garlic and the corn; saute until the corn is bright yellow and tender.
- Toss all ingredients together, including dill, green onions, and olive oil, lemon juice, goat cheese, and salt and pepper to taste. Serve hot or cold. YUMMYYYYYY.
NOTES
Nutrition label is based on 2 tbsp of lemon juice, 2 tbsp of olive oil, 1/4 cup dill, and 1/4 cup green onion for the dressing. If you really like sauce, you can up the amounts of lemon juice and olive oil to 1/4 cup.
