Monday, May 16, 2011

Herbed Orzo, Chicken & Broccoli Salad

As the days get warmer & warmer, I like quicker, cooler & simpler meals. Meals that can be sides at a BBQ or a full dinner with a salad. You know, meals that can be served hot, at room temperature or cold.

Generally I look & see what I have on hand & go from there. Tonight- boneless chicken... what to make? I snuck a peak in my fridge & came up with this. It's yummy, there's no mayo so no worries if you bring it to an outside event or BBQ & it is filling. Oh did I also say it was yummy?

Herbed Orzo, Chicken & Broccoli Salad

  • 1 lb. boneless Chicken
  • 1/2 cup Extra Virgin Olive Oil
  • 2 TBSp fresh Dill
  • 1 tsp dried Oregano
  • 1 tsp dried Basil
  • 1 Lemon- Zest & Juice
  • 2 TBSp Red Wine Vinegar
  • 1 box Orzo, cooked to package instructions.
  • 1 cup Broccoli, steamed

Cook the Orzo. Steam the Broccoli at the same time. 

In a small bowl, mix together 2 TBSp olive oil, 1 TBSp dill, the Oregano & the Bail. Brush the boneless chicken with it; Coat both sides.  Heat about 2 TBsp Olive Oil in a saute pan over medium-high heat. Cook the chicken, squeezing some lemon juice onto it while sauteing,  about 8 minutes on both sides, or until the meat is completely cooked. Dice into cubes.

In a large bowl, whisk together 4 TBSp olive oil, the Red Wine Vinegar, the rest of the lemon juice & the zest, & the rest of the dill. Add the Pasta, the Broccoli & the diced Chicken. Toss it all to combine & coat with the dressing.

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