How To Make Corner Bakery’s Chicken Orzo Salad Recipe
A refreshing salad with juicy chicken, orzo, cranberries, almonds, and feta in a bright citrus vinaigrette.
Serves:
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup crumbled feta cheese
- 1/4 cup freshly squeezed orange juice
- 2 tbsp honey
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
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Cook orzo according to package instructions. Drain and rinse with cold water.
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Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 6-7 minutes per side, until cooked through. Let rest for 5 minutes before slicing.
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In a small bowl, whisk together orange juice, honey, red wine vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
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In a large bowl, mix together cooked orzo, sliced chicken, dried cranberries, sliced almonds, and crumbled feta cheese.
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Drizzle dressing over salad and toss until well-coated. Serve cold.
Nutrition
- Calories : 604kcal
- Total Fat : 27g
- Saturated Fat : 6g
- Cholesterol : 97mg
- Sodium : 450mg
- Total Carbohydrates : 54g
- Dietary Fiber : 4g
- Sugar : 18g
- Protein : 38g
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