Chicken Orzo Salad with Goat Cheese
Elevate your salad game with this vibrant Chicken Orzo Salad with Goat Cheese, a perfect blend of fresh Mediterranean flavors and wholesome ingredients. Tender, golden-brown chicken breasts pair beautifully with al dente orzo pasta, crisp cherry tomatoes, refreshing cucumber, and peppery baby spinach, all tossed in a zesty lemon-honey dressing. The crowning touch? Creamy crumbles of goat cheese that add a rich, tangy finish. Ready in just 35 minutes, this easy and satisfying recipe is ideal for meal prep, lunch on the go, or a light dinner. Serve it chilled for a refreshing twist or enjoy it fresh for ultimate flavor. Whether you're hosting a gathering or planning a weeknight meal, this chicken orzo salad delivers a balance of texture, taste, and nutrition that's sure to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Orzo pasta
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.5 small Red onion, finely chopped
- 2 cups Baby spinach, chopped
- 0.5 cup Goat cheese, crumbled
- 3 tablespoons Olive oil
- 1 large Lemon, juiced
- 1 teaspoon Honey
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Water
Instructions
Bring 4 cups of water to a boil in a medium-sized pot. Add the orzo and cook for 8-10 minutes, or until al dente. Drain and set aside to cool.
While the orzo is cooling, season the chicken breasts with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and 0.5 teaspoons of dried oregano.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet, let it rest for 5 minutes, then slice into thin strips.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, honey, 0.5 teaspoons of dried oregano, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper to make the dressing.
In a large mixing bowl, combine the cooked orzo, cherry tomatoes, diced cucumber, chopped red onion, and baby spinach. Drizzle the dressing over the salad and toss to coat evenly.
Gently fold in the sliced chicken and crumbled goat cheese.
Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing cold salad.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3313 mg | 144% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 19.1 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
