Lemon Chicken and Orzo Salad

Lemon Chicken and Orzo Salad
Cook's notes: A Greek flavored salad that keeps well in the refrigerator. Make 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 cannellini beans instead of the chicken.
Keep It Fresh: If don't have dill use thyme, oregano, or basil. They're all big flavor boosters.

Recipe adapted from People Magazine October 19 2015 and serves 4.
Ingredients:

• 1 cup uncooked orzo
• 1/2 teaspoon lemon zest
• 3 tablespoons fresh lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon honey
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 teaspoon 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
• 1/2 cup thinly sliced scallions
• 1 tablespoon dried parsley flakes or 2 tablespoons 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, and place in a large bowl.
• In a 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 chicken, cucumbers, peppers, scallions, and parsley. Mix well and refrigerate for several hours or overnight. Add crumbled feta to serve with black olives.

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