Mediterranean Lemon Chicken Orzo Salad

Mediterranean Lemon Chicken Orzo Salad

The snow has left us here in the Far North East and thoughts turn to Spring barbeques. Every barbeque needs some great side dishes and this one is a family favorite for cookouts or picnics on summer day trips. This orzo pasta dish also makes a tasty lunch all on its own which the leftovers provided for a couple of days this week. With plenty of lemon zing, this salad has plenty of balanced flavors from the fresh crunch of the cucumber to the slightly salty, pungent feta. It's a great side dish accompaniment to any grilled meat or even simple steamed fish. You will find many main dishes to pair this one with.

This simple salad recipe works well with or without the added diced chicken but it is a terrific way to use up leftover chicken the day after a roast chicken dinner. I've linked to our succulent easy lemon chicken recipe in the ingredient list below.

• 1 cup orzo (whole wheat if you can find it)

Cook the orzo in salted water until cooked but firm. Don't overcook and get mushy orzo, al dente is a must in this recipe. Rinse the orzo with cold water and let drain completely for several minutes before tossing in:

• 6 inch piece cucumber, seeded and diced
• 1/2 cup diced red pepper
• 1 small red onion diced small
• juice and finely minced zest of one lemon
• 1/2 cup chopped olives
• 1/2 cup diced feta
• 4 tbsp chopped fresh oregano (or leave the leaves whole if you like)
• 1/2 tsp cracked black pepper
• 1/4 cup extra virgin olive oil
• 1 1/2 cups leftover diced Lemon Chicken

Toss together well and refrigerate for at least an hour before serving.