Name: Lemon Orzo Salad with Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup uncooked orzo; 2 mini cucumbers (or 1/2 English cucumber) (chopped); 1 cup little tomatoes (grape/cherry/etc.) (cut into quarters); 2 tablespoons red onion (chopped); 2 cups (loosely packed) fresh arugula (optional ); 2 cups cooked/rotisserie chicken; 1/2 cup freshly grated parmesan cheese; 2 tablespoons fresh basil (sliced thin); 5 tablespoons lemon juice + zest of 1 lemon; 5 tablespoons olive oil; 1 teaspoon honey; 1 clove garlic (minced); Salt & pepper (to taste)

Lemon Orzo Salad with Chicken: A Zesty Summer Winner!

Okay, friends, have you ever found yourself staring into your fridge, hoping for something fresh and light, but all you see is… leftovers? Yeah, been there. But then I whipped up this Lemon Orzo Salad with Chicken, and OMG, it’s like a sunshine explosion in a bowl! Seriously, you gotta try it!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, picture this: I’m at the grocery store, and I’m on my way to grab the essentials. First, orzo—like, what even is it? And why is it so cute? Get a cup of the uncooked stuff; it’ll puff up nicely. Now, cucumbers. I grabbed two mini ones (they’re adorable) but if you can only find a big ol’ English one, it’s cool. Next, little tomatoes! I’m talking grape or cherry—just cut ’em into quarters and toss ’em in.

Red onion? Just a couple of tablespoons, chopped up (try not to cry, I know, the struggle). Arugula’s optional, but it adds a nice touch, and then there’s the rotisserie chicken. I mean, who has time to roast their own? Not me!

Oh, and don’t forget the cheese—freshly grated parmesan is a must! Grab some basil, a lemon (for zest and juice, duh), olive oil, honey, garlic, and a solid dose of salt and pepper. Yep, that’s it!

So Here’s Why I Make This Constantly

Alright, let me spill the tea. I make this salad like, all the time. Why? Well, last summer, I was having a BBQ with friends, and it was HOT—like, melt-your-face-off hot. I had some chicken left over and was struggling to find something that wouldn’t weigh us down. So, I started throwing stuff together, and voilà, this salad was born! Everyone went bonkers for it. I made it again for a picnic, and let me tell you, it vanished faster than a kid with a candy stash.

Plus, it’s bright, colorful, and just screams summer. It’s like a party in your mouth! Oh, and it’s also super light, which means you can totally snack on it all day without feeling like a brick. Win-win!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, so here’s the trick: once you cook the orzo, rinse it with cool water. Like, don’t skip this part. It’s a game changer! It stops the cooking process and keeps the pasta from turning mushy, which is a total no-no. You want that perfect al dente bite! Trust me, you’ll thank me later.

Don’t Mess This Up (My Top Tips)

1. Salt your water: Seriously. It should taste like the sea. If you don’t season the pasta, it’ll just be bland, and no one wants that.

2. Taste as you go: This salad is all about balancing flavors. Add more lemon or oil if you think it needs a little pep, but be careful not to drown it.

3. Serve it fresh: If you’re not gonna eat it right away, skip the arugula until you’re ready to dig in. It gets all wilty, and we don’t want a sad salad.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if somehow (like, how??) you end up with leftovers, just pop it in an airtight container and store it in the fridge. Honestly, it should keep for a couple of days, but I can’t guarantee it’ll last that long—my friends usually devour it! If you see some arugula left over, just toss it in right before serving to keep it fresh.

If You Liked This, You’ll Probably Like These Too

Alright, if you’re vibing with this kind of fresh flavor, you should definitely check out my Caprese Salad—it’s like summer on a plate! Oh, and my Quinoa Bowl with Roasted Veggies is a good one too. It’s hearty but still light, you know? And if you’re feeling adventurous, my Spicy Chickpea Salad is a must-try!

So, what do you think? Are you gonna give this Lemon Orzo Salad a whirl? I mean, seriously, I wanna know—what’s your go-to summer dish? Let’s chat! 🍋🥗

Lemon Orzo Salad with Chicken

Flavor-packed Lemon Orzo Salad with Chicken with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
15 minutes

Cook Time
15 minutes

Total Time
30 minutes

Category: Dinner

Yield: 6 servings servings

Ingredients

1 cup uncooked orzo

2 mini cucumbers (or 1/2 English cucumber) (chopped)

1 cup little tomatoes (grape/cherry/etc.) (cut into quarters)

2 tablespoons red onion (chopped)

2 cups (loosely packed) fresh arugula (optional )

2 cups cooked/rotisserie chicken

1/2 cup freshly grated parmesan cheese

2 tablespoons fresh basil (sliced thin)

5 tablespoons lemon juice + zest of 1 lemon

5 tablespoons olive oil

1 teaspoon honey

1 clove garlic (minced)

Salt & pepper (to taste)

Instructions

Boil a salted pot of water and cook the orzo al dente according to package directions. Once it's done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
Meanwhile, prep all the salad ingredients and add them to the bowl. If you're not going to eat the salad right away, I suggest skipping the arugula.
Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
Toss the salad with the dressing. Add more lemon/oil if needed. I also add plenty of salt & pepper – there's a lot of pasta in here, so you need to salt it well so it doesn't taste bland.