Orzo Chicken Salad - Gundersen Lutheran 500 Club
Orzo Chicken Salad with Avocado Lime Dressing
Makes 4 servings
Getting started Equipment you will need: medium saucepan, spoon (2), colander, large bowl, cutting board/knife, blender/food processor, small bowl Do right away when you get home: Action step 1
2/3 cup dried orzo pasta
1 cup frozen corn kernels
2 cups shredded cooked chicken breast
1 cup grape tomatoes
1/4 cup fresh cilantro
1/2 cup crumbled feta cheese
1 small avocado
1/3 cup water
1/2 tsp. lime peel
1/4 cup lime juice
4 cloves garlic
1/2 tsp. crushed red pepper
1/4 tsp. salt
1. Cook orzo according to package directions in saucepan. Add corn during last minute of cooking; drain. Rinse with cold water to cool quickly; drain well.
2. Shred chicken, cut tomatoes in half, and chop cilantro. Combine ingredients in a large bowl. Add orzo mixture. Cover and chill at least 2 hours.
3. Dressing: Peel and slice avocado. Finely shred lime peel and mince garlic. Combine all ingredients in a blender. Blend until mixture is smooth. Transfer dressing to small bowl. Cover and chill at least 2 hours.
Suggested Side Items: fresh veggies and pineapple
Tips: Rotisserie chicken works well in this recipe. The salad and dressing can be chilled up to 24 hours before serving.
Shopping list: Orzo pasta Cooked chicken breast Fresh cilantro Avocado (1) Frozen corn Grape tomatoes Feta cheese
Check for: Garlic (4 cloves) Salt
Crushed red pepper
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