Orange Chicken Orzo Salad
Chicken is cooked in an orange sauce and served over delicious orzo with red peppers and fresh orange segments.
Ingredients
For the dressing:
- Juice and zest of 1 orange
- 1 teaspoon honey
- 1 tablespoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
For the salad:
- 8 ounces (227 grams) orzo
- 1 tablespoon vegetable oil
- 1 ¼ pounds (681 grams) boneless, skinless chicken breast cut into bite-size pieces
- Salt
- Ground black pepper
- Zest and juice of 1 orange
- ½ teaspoon corn starch
- Orange segments of 2 oranges
- 6 ounces about 1 cup (227 grams) roasted red peppers, chopped * see note
- 4 spring/green onions thinly sliced
Instructions
Make the dressing:
- Add the orange juice, zest, honey, white wine vinegar, salt and pepper to a bowl. Pour in the oil while whisking until emulsified and thickened. You can also add all the ingredients to a jar and shake vigorously with the lid on.
Make the salad:
- To a large saucepan, fill with water about ¾ full. Add 1 tablespoon salt to the water and add the orzo. Simmer for 9 minutes uncovered, until tender. Drain.
- Add the orzo to a large bowl and pour over half of the dressing, mix and set aside.
- To a heavy frying pan add the oil over medium-high heat.
- Salt and pepper the chicken pieces evenly. When the oil ripples, add the chicken and brown on all sides, turning as needed.
- Whisk the zest and juice of 1 orange with the corn starch until dissolved. Add to the pan of chicken and mix well. Cook until thickened and remove from heat.
- Add the chicken to the orzo along with the orange segments, red peppers, onions and the rest of the dressing, mix well. Serve room temperature or chilled.
Video
Notes
You can buy these already made or make your own
Nutrition
Serving: 1 | Calories: 376kcal | Carbohydrates: 40g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 299mg | Fiber: 3g | Sugar: 18g