Another Pretty Salad

Tonight, we went with another pretty chilled salad for dinner, largely because Meijer had red peppers, English cukes, and rotisserie chicken on sale this week, so we're all set for the salad fixings.

Lemon-Orzo Salad with Chicken and Veggies
Adapted from Cooking Light by Our Best Bites

3/4 c uncooked orzo pasta
1/4 tsp grated lemon rind
3 Tbsp fresh lemon juice
1 Tbps extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp minced garlic
1/4 tsp honey
1/8 tsp black pepper
1 c cooked shredded or diced boneless, skinless chicken
1/2 c diced cucumber
1/2 c diced red bell pepper
1/3 c sliced green onions
1 Tbsp chopped fresh dill, or 1 tsp dried dill
1/2 c crumbled feta cheese

Cook orzo according to package directions. Drain and rinse with cold water until pasta feels cool to the touch. Drain and place in a large salad bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey, and black pepper. Whisk to combine.

Add chicken, cucumber, bell pepper, green onions, and dill to pasta. Drizzle with dressing and toss to combine. Divide onto 4 plates and sprinkle with feta.

I served it on top of a bed of spinach for some extra veggies. The bright flavor of the lemon is perfect for a warm summer evening.

I also would consider making it with quinoa next time instead of orzo to add a little more fiber and protein, rather than empty carbs.

Nutrition Facts per Serving (1 1/4 C)
Calories: 275
Fat: 9.7g
Protein 18.2 g

In addition to making this for ourselves, I made an extra batch (along with some blueberry crisp) for our neighbors who just had a baby. It seems like the kind of salad that would travel well.