This easy pasta salad makes great use of leftover chicken or a store bought rotisserie bird. The salad also keeps well refrigerated for a few days and is perfect to take to work or school for lunch.
Orzo with Chicken, Dill and Chickpeas
Servings
4 Servings
Ingredients
- 1 pound orzo
- 2 cup shredded cooked chicken
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup sliced black olives
- 1/2 cup chopped green onion
- 1/4 cup chopped fresh dill
- 2 lemons juiced
- 2 tablespoon olive oil
- 1 clove garlic minced
- Kosher salt
- Freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and cook orzo according to package instructions. Drain well and set aside.
- In a large bowl, combine orzo, chicken, chickpeas, olives, green onion and dill.
- In a small bowl whisk together lemon juice, olive oil and garlic.
- Pour dressing over orzo salad and toss well to combine. Season with salt and pepper to taste.
So glad you like the recipe. I think the recipe would do best with an oil and vinegar based dressing like Italian, but I also don’t love mayo, so maybe that is just me. I don’t think you can go too wrong with any dressing you like.
I have made this recipe several times and we enjoy it. This time, my husband wanted an “added crunch” so I “browned” some slivered almonds and added them. Perfect!
Is there another dressing we could use to change it up a bit. Would a mayo/ Italian dressing combo work? Any other suggestions would be greatly appreciated.
Thanks so much.
LOL – I will take this comment any day!!! Thanks Tzivia!
YIPPPEEE!
I have nothing really to say except this is really good. I know you want to hear some feed back but I made no changes and don’t think it needs any. Definitely going to be a frequent summer dish/supper.
made this last night for dinner . it was quick to make and very filling. a good combination of ingredients and a tasty meal
Oh Alice – thanks for letting us know!
oh I am so happy – and we love red pepper flakes too around here — we are always adding heat to our food!
Prepared this for tomorrow’s dinner, using leftover chicken. BUT, noshed on it (for taste). Yummy.
I made this for lunch today, and added a dash of red pepper flakes. How yummy!
I have made this. very refreshing. however to give this a bit of oomph i would add a bit of cayenne pepper or a dash of red pepper flakes. if you want to make it a little more exciting & more middle eastern, add to the oil 1 tsp cumin, 1/2 tsp either garam masala or hawaijj & 1/2 c. chopped cilantro instead of the dill.
Hi Michelle, I totally agree. We are working on implementing this feature as soon as we can.
Why are you not providing any nutritional information on these recipes,e.g. carbs, fat, protein. That really is essential for healthy cooking, and informed consumers. Thanks, Michelle Bergman