Lemon and Chicken Greek Orzo Salad

Begin each day with a little courage, a little curiosity and a little spring in your step.

Doe Zantamata, author, artist, photographer

After traveling through 6 states from Arizona (New Mexico, Texas, Oklahoma, Kansas, Missouri, Iowa) to reach Minnesota,a total of 26 driving hours 1,710 miles I can safely say Spring's arrival is late everywhere. Kansas was the only state where anything was blooming. The dogwoods had started blooming and then a cold snap came through with a low of 28 degrees. But there was not a photo, text or Facebook posting from friends and family that could fully prepare us for how much snow was in the Twin Cities. In fact there was more than when we left 3 months ago. 

And we haven't even been up north yet! 

So trying to ignore the weather setback how about putting Spring on a Plate with a light healthy meal Lemon and Chicken Greek Orzo Salad. 

Cook's notes: A Greek flavored salad that keeps well in the refrigerator. Make salad a day ahead for the flavors to meld and you'll have a delicious meal ready to go. Orzo does soak up some of the liquid so you'll need to add more dressing the second day. Making your own dressing keeps the salad on the lighter side but using a prepared dressing is another option as well as using a rotisserie chicken as a time saver.  

Health Boost 

Make It Vegetarian: Toss in garbanzo, chickpeas or cannelloni beans instead of the chicken 

Keep it fresh: Dill, thyme, oregano or basil are other alternatives and are big flavor boosters. 

Recipe adapted from People Magazine October 19 2,015 and serves 4.

Ingredients:

• 1-1/2 cups uncooked orzo
• 1/2 tsp. lemon zest
• 3 TB. fresh lemon juice
• 1 tsp. extra-virgin olive oil
• 1/2 tsp. honey
• 1/4 tsp. Kosher salt
• 1/8 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 1 tsp. dried dill weed
• 2 cups shredded skinless, boneless chicken (about 2 large breasts)
• 3/4 cup diced English cucumber
• 1/2 cup each diced yellow and red sweet mini bell peppers
• 3/4 cup red onions, diced
• 1 cup grape tomatoes, diced 
• 1 TB. dried parsley flakes or 2 TB. fresh parsley
• 1/2 cup crumbled feta cheese
• Optional 3/4 cup sliced black olives

Directions:

• Cook orzo according to package directions al dente (omit salt if it's called for) Drain and rinse with cold water, drain again and place in a large bowl.
• In blender add lemon zest, lemon juice, olive oil, honey, salt and pepper, garlic and dill. Mix well and drizzle over cooked orzo and toss to coat.
• Add in chicken, cucumbers, peppers, tomatoes, onions and parsley. Mix well and refrigerate several hours or overnight. Add crumbled feta and black olives right before serving. 
  
  

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