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Orzo Salad Recipe

A bright, crunchy orzo salad topped with grilled marinated chicken and toasted almonds.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 1/4 cup white vinegar
  • 1/4 cup canola oil
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon lime juice
  • 6 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large garlic clove minced
  • 4 green onions chopped
  • 1 cup carrot diced (about 2 large)
  • 1 red pepper diced
  • 2 ribs celery diced
  • 1 large handful fresh baby spinach chopped
  • 1/2 cup slivered almonds slightly toasted
  • 1 lb orzo
  • 1/2 cup ramen noodles
  • 6 chicken cutlets or 3 chicken breasts pounded out flat and sliced into two
  • sesame seeds for sprinkling

Instructions

  • Make the dressing: whisk together white vinegar, canola oil, soy sauce, sesame oil, lime juice, brown sugar, ground ginger, salt, black pepper and minced garlic in a small bowl until sugar dissolves.
  • Reserve half of the dressing in the bowl for the salad and pour the other half into a large zip-top bag.
  • Marinate the chicken: add chicken cutlets (or pounded breast pieces) to the bag, seal, and turn to coat. Refrigerate until ready to grill.
  • Cook the orzo: bring a large pot of salted water to a boil and cook orzo according to package directions until al dente. Drain completely and transfer to a large bowl.
  • Add vegetables to the orzo: toss in chopped green onions, diced carrot, diced red pepper, chopped spinach and diced celery.
  • Dress the salad: pour the reserved dressing over the orzo and vegetables and toss until evenly coated. Chill in the refrigerator until ready to serve.
  • Grill the chicken: heat the grill to high, place chicken on the hot grill, cover, and cook 3–5 minutes per side until cooked through; actual time depends on thickness.
  • Assemble and finish: transfer the orzo salad to a serving dish, top with toasted slivered almonds and ramen noodles, arrange sliced grilled chicken over the salad, and sprinkle with sesame seeds.

Equipment

  • Large Pot
  • Colander
  • Large Bowl
  • Small Bowl
  • Zip-top Bag
  • Grill or Grill Pan
  • Measuring Cups and Spoons

Notes

  • Toast almonds briefly in a dry skillet until fragrant.
  • Reserve half the dressing for the salad and half for marinating chicken.
  • Cook orzo to al dente following package directions.
  • Pound chicken breasts thin for even grilling if using breasts.