Zippy Orzo Summer Salad Recipe
This vibrant orzo salad combines tender chicken, crisp cucumber, and sweet corn for a refreshing and satisfying summer meal.
Ingredients
- 1 cup uncooked orzo
- 1-2 cups rotisserie chicken, shredded or cut into small pieces
- 1-2 cups chopped cucumber
- 1-2 cups baby spinach
- 1-2 cups fresh sweet corn kernels, cut off the cob
- 2 cloves garlic, minced
- Crumbled goat cheese (optional)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, minced
Instructions
- Cook orzo according to package directions until al dente. Drain and rinse with cold water.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and fresh corn kernels; saute for 3-4 minutes until the corn is bright yellow and tender.
- In a large bowl, combine the cooked orzo, rotisserie chicken, chopped cucumber, baby spinach, sauteed corn and garlic, and fresh dill.
- Drizzle with 2 tablespoons olive oil and 2 tablespoons lemon juice. Add crumbled goat cheese if using.
- Toss everything gently to combine all the vibrant ingredients.
- Season with salt and pepper to taste. Serve immediately or chill for later.
Notes
- For extra flavor, toast the orzo lightly in the dry pot before adding water.
- Use fresh corn kernels whenever possible for the best sweetness and texture.
- If serving cold, let the salad sit for at least 15 minutes to allow flavors to meld. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use fresh corn kernels whenever possible for the best sweetness and texture.
- If serving cold, let the salad sit for at least 15 minutes to allow flavors to meld. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.