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recipe card
April 27, 2001

Chicken Orzo Salad
the cook:chris about more

This is my first recipe here. I have been trying to get time, but life is hectic when planning a wedding. This is great spring and summer salad for dinner!!

1 bulb garlic, roasted
1/2 lb orzo
1/2 cup olive oil
4 boneless chicken breasts
1 tsp salt
1/4 tsp cayenne pepper
2 Tbs lemon juice
1/2 cup red pepper (cut into chunks or strips)
1/2 cup green pepper (cut into chunks or strips)
1 cup quartered cherry tomatoes
1/2 tsp dill

Roast garlic: Cut 1/4 inch off top. Remove excess paper skin. Wrap tightly in foil and bake
1 hour at 350. Cool before opening.

Salad: Cook orzo. Drain and toss with 2 TBS olive oil. Cool. Brush chicken with little olive oil and broil, saute, or grill. Cool, and then cut into chunks or strips.
Squeeze garlic out of skin into small bowl. Add salt and cayenne pepper to mashed garlic. Add oil and lemon juice and beat well to dissolve.
Add peppers, tomatoes and chicken to orzo. Add dill and drizzle dressing. Serve cold.

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