Boost Your Chicken Salad With Orzo

The rice-shaped pasta adds satisfying heft to this light and bright dinner salad.

A simple vinaigrette does double duty as chicken marinade and salad dressing. Lynda Balslev for Tastefood

Light and healthy, this orzo chicken salad is a vibrant dish for an easy dinner. The addition of orzo lends heft, teaming up with chunks of roasted chicken, leafy arugula, and juicy tomatoes for a bright and fresh salad.

Orzo is the Italian word for barley, which is deceiving since orzo is not a grain. And, to muddle its name even further, orzo is also known as risoni in Italy, even though it’s not a rice. Orzo is a rice-shaped pasta usually made from semolina flour. When cooked, it has a firm texture that indeed resembles rice. It imparts a starchy creaminess to soups and pasta dishes and makes a toothsome addition to salads.

What is perfectly clear is that orzo is a welcome ingredient in this salad that you can call dinner. Dinner salads are all about easy eating. It’s a complete meal and takes advantage of any leftover chicken you may have. If not, no worries—the chicken prep is included in the recipe method below. The recipe can be easily prepared for a quick dinner. If you have extra time, let the chicken marinate in the vinaigrette, which does double-duty as a marinade and dressing in this recipe.

Lynda Balslev for Tastefood

Chicken Orzo Salad

Active time: 40 minutes Total time: 40 minutes plus cooling time

Serves 2 to 4

For the Vinaigrette

• 1/3 cup extra-virgin olive oil
• 2 tablespoons white or golden balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced or pushed through a press
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Salad

• 2 boneless, skinless chicken breasts, pounded to even thickness
• Kosher salt
• 6 ounces orzo
• 1/2 teaspoon finely grated lemon zest
• Freshly ground black pepper
• 2 to 3 generous handfuls baby arugula, about 2 ounces
• 1 cup halved cherry tomatoes
• 1/4 cup Italian parsley leaves, roughly chopped
• 8 to 10 pitted black olives, such as Kalamata, halved lengthwise
• 1/4 cup shaved Parmigiano-Reggiano cheese, plus more for garnish

Combine the dressing ingredients in a small bowl or jar and whisk or shake to emulsify.

Place the chicken in a wide bowl. Drizzle 2 to 3 tablespoons of the dressing over it and turn to coat. Let marinate while you prepare the pasta.

Bring a large pot of generously salted water to a rolling boil. Add the orzo and cook according to package instructions until al dente. Drain and transfer to a bowl. Add the lemon zest and 1 tablespoon dressing and stir to coat (this will help to prevent sticking). Cool to lukewarm or room temperature.

Lightly season the chicken with salt and black pepper.

If using an oven, place the chicken in a baking dish. Bake in a preheated 375-degree-F oven until cooked through, about 20 minutes, depending on the thickness. If using a skillet, cook the chicken in an oiled skillet over medium heat until cooked through, 8 to 10 minutes, depending on thickness, turning once or twice. Once the chicken is cooked, cut or shred into bite-size pieces.

To assemble the salad, combine the chicken, orzo, arugula, tomatoes, parsley, olives, and the 1/4 cup cheese in a large serving bowl. Drizzle the remaining dressing over the salad and gently toss to combine. Serve garnished with additional cheese.