Just a couple of weeks ago, I shared a post about some of my favorite marinades. This Chicken Orzo Salad recipe uses the Lemon Pepper Marinade I shared in two ways: First as the marinade for the chicken and second as the dressing for the finished salad. I adapted this recipe from the Barefoot Contessa - I've made it with shrimp, like hers, but instead of cucumbers, I like to include grilled or seared zucchini. I don't remember how she dressed hers, but I like this lemon & olive oil dressing and it's a summer staple for us so it's always on hand.
To get started, you'll want to put some salted water on to boil for cooking your orzo pasta. While that's going, I started sauteing the marinaded chicken...
Once the chicken is nicely browned, remove it from the heat and allow it to cool...
While the chicken is working, I put a bit of the dressing in the bottom of a bowl, then started chopping up about half of a large, sweet onion...
...and I threw that right into the bowl with the dressing (you could add garlic if you wanted to as well, I've done that from time to time)...
Prep the zucchini by cutting it in half, lengthwise...
...and drizzle it with olive oil, then season lightly with salt and pepper...
...and either grill it (which we do if we're grilling anything else at the time or throw it in your cast iron skillet, like I did...
Either way, just cook it until it gets nice grill or sear marks on it, and turn it (you want it to stay firm and crisp but have that lovely, grilled char - like this:
Set it aside to cool, then slice it up...
Now grab a nice handful of fresh parsley and chop it...
You can chop it fairly coarse, like I did, or chop it more finely - whatever your personal preference.
Once the orzo pasta is done (you want it al dente) drain it and rinse it to stop the cooking process and also to cool it down.
Add it to the bowl right on top of the onions and dressing.
Once the chicken and zucchini are cool, add them to the bowl as well along with the chopped parsley - stir to combine (be sure to really get to the bottom of the bowl so everything becomes coated in the dressing. Add some crumbled feta cheese...
Stir the feta in gently. Give it a taste, if you need to you can add more dressing. Chill it in the refrigerator until you're ready to serve it. YUM!
Chicken Orzo Salad
1/2 box Orzo Pasta
2 large chicken breasts, cut into cubes and marinaded 15-20 minutes in Lemon Pepper Marinade
2 zucchini (or to taste)
1/2 large sweet onion
8oz Feta cheese, crumbled
1 handful parsley, chopped
1 clove of garlic, minced (optional)
salt and pepper to taste
1/4 - 1/3 cup Lemon Pepper Marinade to taste (reserve some extra for dressing)
Cook Orzo pasta in salted, boiling water until al dente. Rinse, drain and set aside. Meanwhile, saute marinaded chicken in a skillet (I used my cast iron) until nicely browned and cooked through. Remove to a plate to cool. Slice zucchini lengthwise, drizzle with olive oil and season with salt and pepper. Sear in cast iron skillet, or grill until caramelized but still firm and crisp. Remove from pan and set aside to cool. Dice 1/2 of a sweet onion. Pour approximately 1/4 cup Lemon Pepper Marinade into a medium sized bowl. Add the diced onion and garlic (if using). Add the cooled pasta and chicken and the chopped parsley. Stir well to combine, being sure to coat everything with the marinade. Top with crumbled feta and stir again gently to mix the cheese in. Season with salt and pepper or additional marinade/dressing to taste. This Chicken Orzo Salad is best if chilled about 15 more minutes prior to serving but is also good at room temperature.
Serves 4-6.
