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.