ORZO PASTA SALAD WITH CHICKEN RECIPES

Name: Greek Chicken and Orzo Pasta Salad
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: european
Ingredients: 3 tablespoons olive oil; 1 teaspoon kosher saltu00A0; 1/2 teaspoon dried oreganou00A0; 1/2 teaspoon garlic powderu00A0; 1/4 teaspoon freshly ground black pepperu00A0; Juice of 1 lemonu00A0; 1 pound boneless, skinless chicken tenderloinsu00A0; 2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oilu00A0; 1 clove garlic, mincedu00A0; 1/2 cup panko breadcrumbsu00A0; Pinch of kosher saltu00A0; 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegaru00A0; 1 teaspoon kosher saltu00A0; 1/2 teaspoon dried oreganou00A0; 1/2 teaspoon freshly ground black pepperu00A0; 1 clove garlic, gratedu00A0; Juice of 1/2 lemonu00A0; Kosher salt; 1 pound orzou00A0; 10 ounces grape tomatoes, halvedu00A0; 1 English cucumber, dicedu00A0; 1/4 cup minced fresh flat-leaf parsleyu00A0; 1 1/2 cups crumbled feta cheese (use from a block, not packaged crumbled cheese)u00A0

GREEK CHICKEN AND ORZO PASTA SALAD RECIPE | KATIE LEE ...

Greek Chicken and Orzo Pasta Salad Recipe | Katie Lee ... image

Provided by Katie Lee Biegel

Total Time 1 hours 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 25

Ingredients

3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
1 pound boneless, skinless chicken tenderloins
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 cup panko breadcrumbs
Pinch of kosher salt
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
1 pound orzo
10 ounces grape tomatoes, halved
1 English cucumber, diced
1/4 cup minced fresh flat-leaf parsley
1 1/2 cups crumbled feta cheese (use from a block, not packaged crumbled cheese)

Steps:

For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
Preheat a grill or grill pan to medium high.
Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
For the breadcrumbs: Preheat the oven to 400 degrees F.
In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

CHICKEN FLORENTINE SALAD WITH ORZO PASTA RECIPE | ALLRECIPES

Chicken Florentine Salad with Orzo Pasta Recipe | Allrecipes image

This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!

Provided by EMILIEWASMYEVE

Categories Salad Pasta Salad Spinach Pasta Salad

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 cups orzo pasta
2 (10 ounce) packages baby spinach
3 cups chopped grilled chicken
2 roma tomatoes, diced
½ cup pine nuts
¼ cup chopped sun-dried tomatoes
2 tablespoons capers, or to taste
1 cup balsamic vinegar
? cup olive oil
¼ cup white sugar
2 tablespoons dried parsley
2 teaspoons dried basil
2 cloves garlic, pressed
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

Nutrition Facts : Calories 488.3 calories, CarbohydrateContent 54.4 g, CholesterolContent 41.6 mg, FatContent 19.1 g, FiberContent 4.3 g, ProteinContent 27 g, SaturatedFatContent 3.7 g, SodiumContent 529.9 mg, SugarContent 14.4 g

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