August 22, 2011

Confetti Orzo Salad with Chicken

This pasta salad is bursting with fresh summer vegetables, chicken, feta, and a lemony dressing. I loved it!!

Confetti Orzo Salad with Chicken
adapted from Anderson Farmer's Market

1 pound orzo, cooked according to package directions
corn from 5 ears of corn, cut off the cob
6 small or 2 large zucchini diced
1 sweet red pepper diced
1 jalapeno minced
1 red onion chopped
1 cup basil torn
4 ounces feta cheese
2 chicken breasts
salt and pepper

1/4 cup olive oil
juice of three lemons
1 Tablespoon lemon zest
salt and pepper

Prepare dressing by combining ingredients and whisking. Set aside.

Sprinkle zucchini with salt and let sit for 15 minutes, rinse.

Meanwhile, pound chicken breast slightly to create a thinner, even thickness. Sprinkle with salt and pepper. Heat a skillet over medium heat and coat with olive oil. Saute the chicken for a few minutes on each side, until cooked through. Remove from pan.

In large skillet (can use the pan from the chicken), heat 2 tablespoons olive oil over medium-high heat. Add zucchini and corn and saute for a few minutes, only until tender. Remove from heat.

Dice cooked chicken into bite-sized pieces. Mix corn and zucchini with cooked chicken, cooked orzo, red pepper, onion, basil and jalapeno. Toss with dressing and crumble feta over top.
Can be stored in airtight container for 2 days in refrigerator.

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