I/4 cup olive oil, divided
10 ounces fresh white mushrooms, sliced (about 3 1/2 cups)
12 ounces grilled skinless and boneless chicken breasts, sliced
1 medium red bell pepper, diced (about 1 cup)
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel
1 teaspoon dried thyme, crushed
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked orzo
1/2 cup crumbled feta cheese


1. In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes.
2. In a medium bowl, combine mushrooms with chicken and bell pepper. In a small bowl, stir together the remaining two tablespoons of olive oil, lemon juice, lemon peel, thyme, garlic, salt and pepper. Toss half of the dressing with the mushroom-chicken mixture.
3. In a large bowl, toss orzo with feta and remaining dressing, turning to coat. Spoon orzo onto a serving platter, top with mushroom-chicken mixture.
To save time, buy the grilled chicken breasts at your supermarket's deli counter. Garnish with arugula or other salad greens and sprinkle with chopped parsley if desired.
Chicken Orzo Salad
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