Ingredients for Orzo Chicken Salad
- 1 1/2 lbs boneless skinless chicken breasts
- Fat Free French Dressing
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Balsamic Vinegar
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 cup orzo pasta
- 1/2 cup oil packed sun-dried tomatoes, drained and chopped
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried oregano
- 1/4 cup Italian dressing
- 2 tbsp red wine vinegar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Orzo Chicken Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Orzo Chicken Salad
- In a gallon-size resealable plastic bag, combine 1.5 lbs boneless, skinless chicken breasts with 1/4 cup Italian dressing. Seal the bag, removing excess air. Marinate in the refrigerator for at least 1 hour, turning occasionally.
- While the chicken marinates, prepare the vinaigrette: In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook 1 cup orzo pasta in a medium pot of boiling salted water for 6-8 minutes, or until al dente. Drain well and set aside.
- Add the cooked orzo to the bowl with the vinaigrette. Toss to coat evenly.
- Stir in 1/2 cup sun-dried tomatoes (oil-packed, drained), 1 tablespoon fresh rosemary (chopped), and 1 teaspoon dried oregano.
- Heat a large nonstick skillet over medium heat. Add the marinated chicken and cook for 5-8 minutes, or until cooked through and no longer pink, stirring occasionally.
- Add the cooked chicken to the orzo mixture. Toss gently to combine.
- Refrigerate the salad, covered, for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
17g
Fat
5g
Carbs
7g
