This colorful orzo and chicken main dish salad from Cooking Light is packed with an assortment of chopped fresh vegetables and tossed with a tangy lemon dressing. It’s a great use for leftover or rotisserie chicken.
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Lemony Orzo Veggie Salad with Chicken Ingredients Directions Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese. Nutrition Information Serves: 4 | Serving Size: 1 1/4 cups Per serving: Calories: 281; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 26mg; Sodium: 301mg; Carbohydrate: 35g; Dietary Fiber: 2g; Sugar: 4g; Protein: 16g Nutrition Bonus: Potassium: 82mg; Iron: 11%; Vitamin A: 18%; Vitamin C: 56%; Calcium: 3%
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