Basil Lemon Chicken Orzo Salad

Author: Olivelle

Servings: 6

Prep Time: 30 minutes

Cook Time: 20 minutes

This Basil Lemon Chicken Orzo Salad is a burst of vibrant flavors with tender marinated chicken, crunchy fresh veggies, and a sweet, citrusy dressing. Whether served hot or cold, it’s the perfect satisfying meal that’s just as great for lunch as it is for dinner. Plus, it’s easy to prep ahead for those busy days!

For The Salad:

• 3 cups cooked orzo (about 1 1/2 cups uncooked)
• 1 large chicken breast, cut into 1" cubes
• 2 Tbsp Sicilian Lemon Infused Olive Oil, divided
• 2 Tbsp Barrel Aged Dark Thick Sweet Balsamic
• 2 tsp Mediterranean Rosemary Rub & Seasoning
• 1 tsp Roasted Garlic Infused Sea Salt
• 1 red bell pepper, diced 
• 2 cups spinach, chiffonade (lightly packed)
• 1/4 cup red onion, finely diced
• 5 large basil leaves, chiffonade
• 1 small avocado, diced

For The Dressing:

• 1/4 cup Barrel Aged Dark Sweet Balsamic
• 1/4 cup Sicilian Lemon Infused Olive Oil
• 1 tsp Mediterranean Rosemary Rub & Seasoning
• 1/2 tsp Roasted Garlic Infused Sea Salt

Directions:

1. Prepare the orzo. If starting with uncooked orzo, cook it according to the package instructions. Once done, drain and let it cool slightly. If using pre-cooked orzo, measure out 3 cups and place it in a large mixing bowl and set aside.

2. In a separate bowl, combine the cubed chicken with 1 Tbsp Sicilian Lemon Infused Olive Oil, 2 Tbsp Barrel Aged Dark Thick Sweet Balsamic, 2 tsp Mediterranean Rosemary Rub & Seasoning, and 1 tsp Roasted Garlic Infused Sea Salt. Toss to coat evenly. Let marinate for 30 minutes.

3. Once marinated, cook the chicken. Heat the remaining 1 Tbsp of Sicilian Lemon Infused Olive Oil in a skillet over medium-high heat. Once the oil is hot and shimmering, add the marinated chicken. Cook for 6–7 minutes, or until the chicken is browned and cooked through. Set aside.

4. Make the dressing. In a small bowl, whisk together ¼ cup Barrel Aged Dark Thick Sweet Balsamic, ¼ cup Sicilian Lemon Infused Olive Oil, 1 tsp Mediterranean Rosemary Rub & Seasoning, and ½ tsp Roasted Garlic Infused Sea Salt until well combined.

5. Assemble the salad by pouring the dressing over the orzo and toss to coat. Add in the diced red bell pepper, chiffonade spinach, red onion, and chiffonade basil. Gently mix until evenly distributed.

6. Add the diced avocado and cooked chicken on top of the salad. Serve warm or chilled—it's delicious either way!