Orzo Chicken Salad with Avocado Lime Dressing
Recipe GLPR31ea4fb1a37505
A fresh and vibrant salad combining tender orzo pasta, seasoned cooked chicken, sweet corn, and bright vegetables, topped with a silky avocado lime dressing. This light, citrus-forward dish is perfect as a starter, appetizer, or light meal.
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Ingredients
⅓ cup dried orzo pasta
½ cup frozen corn kernels
1 cup cooked boneless, skinless chicken breast, chopped
½ cup fresh tomatoes, diced
¼ cup fresh cilantro, finely chopped
¼ cup reduced-fat feta cheese, crumbled
1 ripe avocado
⅓ cup water
1 teaspoon lime zest
1 juice of 1 lime
1 clove garlic, minced
¼ teaspoon dried red pepper flakes
Directions
Bring a large saucepan of salted water to a boil. Add the orzo and cook according to package directions. During the final minute of cooking, stir in the frozen corn kernels and cook until both are tender. Drain the orzo and corn mixture thoroughly, then rinse under cold running water until completely cooled, stirring gently to ensure even cooling and thorough draining.
Transfer the cooled orzo and corn to a large mixing bowl. Add the chopped cooked chicken, diced tomatoes, fresh cilantro, and crumbled feta cheese. Toss gently to combine all ingredients evenly.
Cover the bowl and refrigerate the salad mixture until ready to serve, allowing the flavors to meld.
While the salad chills, prepare the dressing. Cut the avocado in half, remove the pit, and scoop the flesh into a blender. Add the water, lime juice, lime zest, minced garlic, and red pepper flakes. Blend on high speed until the mixture is completely smooth and creamy, stopping to scrape down the sides if needed.
To serve, portion the chilled orzo chicken salad into serving bowls or onto a platter. Drizzle the avocado lime dressing generously over the top of each serving just before eating.
