Zippy Orzo Summer Salad
Total Time
25 minutes
Prep Time
10 mins
Cook Time
15 mins
Rating
4.9 out of 5 stars
(17)
Ingredients
3-4 servings
- 1 cup uncooked orzo
- 1–2 cups rotisserie chicken, shredded or cut into small pieces
- 1–2 cups chopped cucumber
- 1–2 cups baby spinach
- 1–2 cups fresh sweet corn (3–4 ears), cut off the cob
- 2 cloves garlic, minced
- Crumbled goat cheese (optional)
- olive oil
- lemon juice
- a small bundle of fresh dill, minced
- a small bunch of green onions, sliced
- salt and pepp
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Preparation
Step 1
Cook orzo according to package directions.
Step 2
Heat a little bit of olive oil in a large skillet over medium heat. Add the garlic and the corn; saute until the corn is bright yellow and tender.
Step 3
Toss all ingredients together, including dill, green onions, and olive oil, lemon juice, goat cheese, and salt and pepper to taste. Serve hot or cold. YUMMYYYYYY.
Step 4
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Chef's notes
Nutrition label is based on 2 tbsp of lemon juice, 2 tbsp of olive oil, 1/4 cup dill, and 1/4 cup green onion for the dressing. If you really like sauce, you can up the amounts of lemon juice and olive oil to 1/4 cup.
