Chicken Orzo Salad

Holly Clegg
  • Yield: 10 servings

To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft.


2cups orzo pasta
2cups diced, rotisserie, skinless white chicken
1cup frozen peas, thawed, or shelled edamame
1/2cup chopped green onions
1/2cup crumbles reduced-fat feta cheese
1-- cucumber, peeled and chopped
8ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
2teaspoons dried dill weed
3tablespoons lemon juice
2tablespoons olive oil
1teaspoon garlic
-- Salt and pepper to taste


  1. Cook orzo according to package directions. Drain.
  2. In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, toma toes and dill.
  3.  In another bowl, whisk together reserved sun-dried tomato water with remaining ingredients.
  4. Toss with orzo mixture. Refrigerate at least 1 hour before serving. Makes about 10 cups. 

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 300
  • Fat 6g
  • Saturated Fat 2g
  • Cholesterol 26mg
  • Sodium 148mg
  • Carbohydrate 42g
  • Fiber 5g
  • Protein 19g