Spring Orzo Pasta Salad

A fresh and herbaceous orzo pasta salad loaded with spring vegetables, chicken, and a tangy vinaigrette.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook orzo according to package instructions. Drain and set aside to cool for the salad. Toss with 1 tbsp of olive oil so the orzo doesn't stick together.

Step 2

In a large bowl, add the thinly sliced radishes, sliced sugar snap peas, thinly sliced shallots, micro greens, fresh dill, fresh basil, and fresh mint. Toss to combine.

Step 3

Add the cooled cooked orzo, cooled cooked shredded chicken, sunflower seeds, and fresh mozzarella balls.

Step 4

Just before serving, pour the dressing on the salad and toss until everything is well combined.

Step 5

Season chicken on both sides with salt and pepper.

Step 6

Heat olive oil in a large high-rimmed saute pan over medium-high heat. Add the chicken and cook for about 5 minutes or until the chicken flips easily. Pour in the chicken broth, bring to a boil, then lower the heat to a simmer.

Step 7

Cook for about 15 minutes or until the chicken is cooked through. Remove the chicken from the pan and shred using two forks. Set aside to cool for the salad.

Step 8

Whisk together all ingredients except for the olive oil. Once the ingredients are well combined, drizzle in the olive oil while continuing to whisk until the dressing is well emulsified. Taste and adjust ingredients as desired.

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