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Lemony Chicken and Corn Orzo Salad
Yield: 4 servings 1x
Prep: 20 minutesCook: 30 minutesTotal: 50 minutes
This Lemony Chicken and Corn Orzo Salad is packed with bright Summer flavors like skillet charred sweet corn, fresh herbs, and a zippy lemon dressing. Prep ahead for potlucks or a weekday no-reheat lunch you’ll look forward to!
Units:
Scale:
Ingredients
For orzo salad:
- 8 ounces dry orzo + cooking liquid
- 2 small boneless skinless chicken breasts (~1 to 1.25 pounds)
- 1 tablespoon avocado oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 2 medium corn cobs, kernels cut from cobs
- 1/2 cup roughly chopped fresh basil
- 1/2 cup roughly chopped fresh cilantro
- 4 ounces crumbled goat cheese or feta cheese
For the lemon dressing:
- 5 tablespoons extra virgin olive oil
- 2 teaspoons white wine vinegar
- juice of 2 lemons, plus zest of 1 lemon
- 1/2 teaspoon kosher salt, to taste
- 1/4 teaspoon fresh ground black pepper, to taste
Instructions
- Cook the orzo: Heat water in a medium saucepan over high heat. Once boiling, add at least 1/2 tablespoon salt to season the water. Cook orzo (8 ounces) to al dente, or the minimum time on the package directions (7 minutes for my orzo). Drain well and rinse with cold water to stop the cooking and bring to room temperature.
- Prepare the chicken: Slice the chicken breasts (2 small boneless skinless) in half horizontally into 4 equally sized pieces. Rub the butterflied chicken breasts all over with the avocado oil (1 tablespoon), paprika (1/2 teaspoon), garlic powder (1/2 teaspoon) and salt (1/4 teaspoon), then set aside until step 4.
- Char the corn: Heat a large cast iron or non-stick skillet over a medium heat. If your cast iron is well oiled, add the corn (kernels from 2 cobs) directly to the pan when hot, otherwise, add a small splash of oil as well. Stir the corn occasionally, letting it cook and char on each side for about 3-4 minutes each. Once the corn is sufficiently charred, remove it from the cast iron into a bowl and set aside.
- Cook the chicken: Return the cast iron pan to medium heat and add a splash of avocado oil. Cook the seasoned chicken for about 7 minutes on each side until slightly charred and cooked through (internal temperature should read 165F). Once cooked, let the chicken rest on a cutting board for 5 minutes before slicing the chicken into bite-sized pieces.
- Make the dressing: In a mason jar with lid, or small bowl, combine the olive oil (5 tablespoons), white wine vinegar (2 teaspoons), lemon juice (from 2), lemon zest (from 1), salt (1/2 teaspoon) and black pepper (1/4 teaspoon). Put the lid on and shake it up, or whisk until combined.
- Assemble the salad: Transfer the drained orzo into a large mixing bowl. Fold the cooled chicken, charred corn, and dressing into the orzo. Check the seasoning to see if you’d like to add any more salt or pepper before folding in the fresh basil (1/2 cup roughly chopped), fresh cilantro (1/2 cup roughly chopped) and the crumbled goat cheese (4 ounces).
- Serve & store: Leave to stand for 5 minutes to allow the flavors to meld a little before serving. Serve with additional fresh herbs and crumbled goat cheese on top if you’d like. This is a delicious meal or cold lunch to make ahead and store in an airtight container in the fridge for up to 3 days. Before enjoying from the fridge, add a spritz of fresh lemon juice and briefly stir to remix any dressing that has settled at the bottom of the bowl.
Notes
Corn: 2 medium corn cobs should yield approximately 1 cup of shucked corn kernels. If you prefer, you can grill the corn cobs before shucking rather than sauteing the kernels on the stovetop.
Chicken: If you would prefer to use skinless boneless chicken thighs, trade the two chicken breasts for four thighs.
Meal prep: The longer the orzo rests in the refrigerator the more of the original dressing it will absorb, dulling some of the bright citrus flavor. Individual sauce containers are a great way of storing the extra dressing for a brighter salad after storage. This salad will keep for up to 3 days in the refrigerator.
Nutrition information estimated with My Fitness Pal.
Nutrition Information
- Serving Size: ~2 cups
- Calories: 653
- Fat: 33g
- Carbohydrates: 52g
- Protein: 38g
Find it online: https://projectmealplan.com/lemony-chicken-and-corn-orzo-salad/