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Homemade Orzo Salad Recipe photo

Orzo Salad Recipe

A bright, crunchy orzo salad topped with grilled marinated chicken, toasted almonds and ramen for extra crunch.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Large Bowl
  • Small Bowl
  • zip-top plastic bag
  • Grill
  • Colander
  • Measuring cups and spoons
  • Cutting board and knife

Ingredients
  

  • 1/4 cup white vinegar
  • 1/4 cup canola oil
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon lime juice
  • 6 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic minced
  • 4 green onions chopped
  • 1 cup carrot diced (about 2 large)
  • 1 red pepper diced
  • 2 ribs celery diced
  • 1 large handful fresh baby spinach chopped
  • 1/2 cup slivered almonds slightly toasted
  • 1 lb orzo
  • 1/2 cup ramen noodles
  • 6 chicken cutlets or 3 chicken breasts pounded thin and sliced in half
  • sesame seeds

Instructions
 

  • Make the dressing: whisk together white vinegar, canola oil, soy sauce, sesame oil, lime juice, brown sugar, ground ginger, salt, black pepper and minced garlic in a small bowl until sugar dissolves.
  • Marinate the chicken: pour half the dressing into a large zip-top bag, add the chicken cutlets (or pounded breasts), seal, and turn to coat. Refrigerate while you prepare the salad or up to a few hours.
  • Cook the orzo: bring a large pot of salted water to a boil, cook the orzo according to package directions until al dente, then drain completely and transfer to a large bowl.
  • Add the vegetables: to the warm orzo add chopped green onions, diced carrot, diced red pepper, chopped spinach and diced celery; toss to combine.
  • Dress the salad: pour the remaining half of the dressing over the orzo mixture and toss until everything is evenly coated. Chill in the refrigerator if not serving immediately.
  • Toast the almonds (if not already toasted): in a dry skillet over medium heat, cook slivered almonds until lightly golden and fragrant, stirring frequently; remove from heat and cool.
  • Grill the chicken: heat the grill to high, place marinated chicken on the hot grill, cover and cook about 3–5 minutes per side until cooked through (time varies by thickness). Remove and let rest briefly, then slice if needed.
  • Assemble and serve: transfer the orzo salad to a serving dish, sprinkle with toasted almonds and broken ramen noodles, arrange the grilled chicken on top and finish with a sprinkle of sesame seeds.

Notes

  • Toast almonds in a dry skillet until fragrant.
  • Marinate chicken in advance for more flavor.
  • Cook orzo until just al dente to avoid mushy salad.
  • Break ramen noodles into pieces before adding for even crunch.
  • Adjust brown sugar to taste for sweeter or tangier dressing.