Lemon Dijon Chicken and Orzo Salad

Published on July 30, 2021 | By
Lemon Dijon chicken and orzo

Lemon, Dijon chicken and orzo salad is the perfect main for a hot summer night. The ingredients can be prepared ahead and then quickly assembled when you are ready to serve.

You can choose to either sauté the chicken or lightly grill the marinated, boneless, skinless breasts for 15-20 minutes. The orzo can be boiled until al dente. I like to add cooked chickpeas for a little more protein, texture, and flavor. Of course, crisp crumbled bacon is good with anything so don’t leave it out.

I love this creamy, herby Dijon dressing. I added basil and rosemary because I have them in my garden. This dressing would also be enhanced with french tarragon or thyme or other fresh herbs that you may have in your summer garden.

Keep cool with this summer with this savory do-ahead summer salad.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Lemon Dijon dressing:
  • 1/2 cup olive oil
  • 1 TBSP Dijon mustard
  • 2 cloves garlic, peeled and pressed
  • 1 lemon, juiced
  • 3 TBSP honey
  • 1 TBSP fresh basil, chopped
  • 1 TBSP fresh rosemary, chopped
  • salt and pepper to taste
  • Salad:
  • 3 boneless, skinless, chicken breasts
  • 1/2 lb orzo pasta cooked and drained
  • 5 strips of bacon, cooked and chopped
  • 1 avocado, sliced
  • 1 cup of cooked chick peas
  • 4 cups of mixed greens lettuce
  • 1 cup cherry tomatoes, halved

Instructions

  1. For the lemon dijon dressing: Combine all of the ingredients except for the olive oil in a bowl. Whisk until well combined. Drizzle in olive oil as you continue to whisk until 1/2 cup has been added.
  2. Toss the chicken breasts with a couple of tablespoons of the dressing. You can grill or pan fry the chicken for 10-12 minutes per side or until it reaches an internal temperature of 165. Cool and slice.
  3. Boil the orzo until al dente. Drain and allow to cool.
  4. In a large bowl, combine the lettuce, cooled orzo, sliced chicken, tomatoes, bacon, and chick peas. Add the lemon dijon dressing and gently toss to combine. Top with avocado. Serve at room temp or cold.
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