Basil Lemon Chicken Orzo Salad
Basil Lemon Chicken Orzo Salad
Brie Thompson
4
30 minutes
20 minutes
Lemony, herby, and loaded with crunch, this Basil Lemon Chicken Orzo Salad is a main dish salad I keep going back to for more. Chicken marinated in Sicilian Lemon Infused Olive Oil, Barrel Aged Dark Thick Sweet Balsamic, Mediterranean Rosemary Rub, and Roasted Garlic Infused Sea Salt gets tossed with tender orzo, red bell pepper, spinach, and fresh basil in a bright, tangy dressing. Top it with creamy avocado and serve it warm or chilled.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Salad
- 3 cups Cooked Orzo (about 1 ½ cups uncooked)
- 1 large Chicken Breast, cut into 1 inch cubes
- 2 Tbsp Sicilian Lemon Infused Olive Oil, divided
- 2 Tbsp Barrel Aged Dark Thick Sweet Balsamic
- 2 tsp Mediterranean Rosemary Rub
- 1 tsp Roasted Garlic Infused Sea Salt
- 1 Red Bell Pepper, diced
- 2 cups Spinach, chiffonade (lightly packed)
- ¼ large Red Onion, finely diced
- 5 large Basil Leaves, chiffonade
- 1 small Avocado, diced
Dressing
- ¼ cup Barrel Aged Dark Thick Sweet Balsamic
- ¼ cup Sicilian Lemon Infused Olive Oil
- 1 tsp Mediterranean Rosemary Rub
- ½ tsp Roasted Garlic Infused Sea Salt
Directions
- If starting with uncooked orzo, cook it according to package directions, then drain and let cool slightly. If using precooked orzo, measure out 3 cups. Place the orzo in a large mixing bowl and set aside.
- In a separate bowl, mix the cubed chicken with 1 Tbsp Sicilian Lemon Infused Olive Oil, 2 Tbsp Barrel Aged Dark Thick Sweet Balsamic, 2 tsp Mediterranean Rosemary Rub, and 1 tsp Roasted Garlic Infused Sea Salt until evenly coated. Let marinate at room temperature for 30 minutes.
- Heat the remaining 1 Tbsp Sicilian Lemon Infused Olive Oil in a large skillet over medium high heat until hot and shimmering. Add the marinated chicken and cook until browned and it reaches an internal temperature of 165°F, 6 to 7 minutes. Set aside.
- Whisk together ¼ cup Barrel Aged Dark Thick Sweet Balsamic, ¼ cup Sicilian Lemon Infused Olive Oil, 1 tsp Mediterranean Rosemary Rub, and ½ tsp Roasted Garlic Infused Sea Salt in a small bowl until well combined.
- Pour the dressing over the orzo and toss to coat. Add the bell pepper, spinach, red onion, and basil and toss gently until evenly combined.
- Top with the avocado and cooked chicken. Serve warm or chilled.