Lemony Chicken and Corn Orzo Salad
This refreshing salad features lemony chicken, sweet corn, and orzo, tossed with vibrant herbs and a zesty dressing.
Equipment
- medium saucepan
- Large mixing bowl
- cast iron skillet or non-stick skillet
- mason jar for dressing
Ingredients
- 8 ounces dry orzo (226 grams)
- 2 small boneless skinless chicken breasts (approx. 1 to 1.25 pounds or 450 to 570 grams)
- 1 tablespoon avocado oil (15 milliliters)
- ½ teaspoon paprika (2.5 grams)
- ½ teaspoon garlic powder (2.5 grams)
- ¼ teaspoon fine sea salt (1.5 grams)
- 2 medium corn cobs kernels cut from cobs
- ½ cup fresh basil (15 grams) roughly chopped
- ½ cup fresh cilantro (15 grams) roughly chopped
- 4 ounces crumbled goat cheese or feta cheese (113 grams)
- 5 tablespoons extra virgin olive oil (75 milliliters)
- 2 teaspoons white wine vinegar (10 milliliters)
- 2 juice of lemons
- 1 lemon lemon zest
- ½ teaspoon kosher salt to taste (3 grams)
- ¼ teaspoon fresh ground black pepper to taste (1.5 grams)
Instructions
- Start by boiling salted water in a medium saucepan and adding your orzo. Stir regularly and let it cook until al dente, usually about a little less than the recommended time. You will know it is done when it is firm to the bite but not hard. Just be sure not to let it turn mushy!
- Heat up a cast iron skillet or non-stick skillet over medium-high heat and add avocado oil before tossing in the chicken breasts. Cook until they are browned and fragrant, about 6-8 minutes per side. Flip them halfway through for even cooking. Check that they have reached an internal temperature of 165F.
- Next, add your corn kernels to the hot skillet. Sauté for about 3-5 minutes to get a nice char, letting the sweetness shine through. Keep a close eye on them to avoid burning.
- In a bowl, whisk together your extra virgin olive oil, white wine vinegar, lemon juice, lemon zest, kosher salt, and black pepper. Make sure to mix well to distribute all those bright flavors.
- In a large mixing bowl, toss the orzo, sliced grilled chicken, charred corn, chopped basil, cilantro, and crumbled cheese gently. Ensure everything is well combined without breaking up the cheese too much.
- Cover the salad and let it sit in the fridge for about 15-20 minutes. This chilling time allows the flavors to mingle and develop, enhancing the overall taste.
Notes
Storage Tips: Store in an airtight container in the fridge for up to 3 days. Before serving, add a spritz of fresh lemon juice and briefly stir to remix any dressing that has settled.
Expert Tips: Watch the orzo carefully to prevent overcooking; aim for al dente based on package instructions. Use smaller, evenly sized chicken breasts for quicker and even cooking to avoid undercooked pieces. For the best char on corn, make sure to preheat your skillet thoroughly and add enough oil. Use a meat thermometer to ensure chicken reaches 165F for food safety. Carefully slice kernels off the cob to minimize waste.
Reheating Instructions: Reheat in a skillet over low to medium heat until warmed through, about 5-7 minutes.
Serving Suggestions: Serve with sliced tomatoes and cucumbers for a fresh side, or add grilled shrimp for extra protein. Pair with a light white wine for a perfect lunch.
Recipe Variations: Add diced bell peppers for crunch. Swap out orzo for quinoa for a gluten-free option. Include diced avocado for creaminess.
Ingredient Notes: Opt for fresh orzo if available for a different texture. Goat cheese can be swapped with feta cheese or omitted entirely based on preference.