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Summer + this orzo salad = JOY!




With chicken and orzo, loaded with fresh veggies, and finished with a refreshing, simple lemon dressing and goat cheese...yum!


What you need:

  • 1 cup uncooked orzo

  • 1–2 cups rotisserie chicken, shredded or cut into small pieces

  • 1–2 cups chopped cucumber

  • 1–2 cups baby spinach

  • 1–2 cups fresh sweet corn (3–4 ears), cut off the cob

  • 2 cloves garlic, minced

  • Crumbled goat cheese (optional)

Dressing:

  • olive oil

  • lemon juice

  • a small bundle of fresh dill, minced

  • a small bunch of green onions, sliced

  • salt and pepp


What you'll do:

  1. Cook orzo according to package directions.

  2. Heat a little bit of olive oil in a large skillet over medium heat. Add the garlic and the corn; saute until the corn is bright yellow and tender.

  3. Toss all ingredients together, including dill, green onions, and olive oil, lemon juice, goat cheese, and salt and pepper to taste.

  4. Serve hot or cold.

Enjoy!


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