Basil Lemon Chicken Orzo Salad

Prep Time: 30 minutes  Cook Time: 20 minutes  Servings: 6  Author: Olivelle (Styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

Fresh, bright, and endlessly satisfying, this Basil Lemon Chicken Orzo Salad is loaded with tender marinated chicken, crisp veggies, and a citrusy balsamic dressing that ties everything together. It’s light enough for lunch, hearty enough for dinner, and one of those magical meals that tastes just as good warm as it does chilled.

Bonus: it’s meal-prep friendly, so future-you will be very thankful.

🛒 Ingredients

For the Salad:

• 3 cups cooked orzo (about 1½ 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)

• ¼ cup red onion, finely diced

• 5 large basil leaves, chiffonade

• 1 small avocado, diced

For the Dressing:

• ¼ cup Barrel Aged Dark Sweet Balsamic

• ¼ cup Sicilian Lemon Infused Olive Oil

• 1 tsp Mediterranean Rosemary Rub & Seasoning

• ½ tsp Roasted Garlic Infused Sea Salt

👩🍳 Directions

1. Cook the orzo:
   If starting with uncooked orzo, cook according to package directions. Drain and let cool slightly.
   Measure 3 cups cooked orzo into a large mixing bowl and set aside.

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

3. Cook the chicken:
   Heat remaining 1 Tbsp Sicilian Lemon Infused Olive Oil in a skillet over medium-high heat.
   Add chicken and cook 6–7 minutes, until browned and cooked through. Set aside.

4. Make the dressing:
   In a small bowl, whisk together Barrel Aged Dark Sweet Balsamic, Sicilian Lemon Infused Olive Oil, Mediterranean Rosemary Rub, and Roasted Garlic Infused Sea Salt until well combined.

5. Assemble the salad:
   Pour dressing over the orzo and toss to coat.
   Add red bell pepper, spinach, red onion, and basil. Gently mix until evenly distributed.

6. Finish & serve:
   Top with cooked chicken and diced avocado.
   Serve warm or chilled—both ways are delicious.

✨ Chivilla Bay Tips & Swaps

• 🍗 Shortcut: Use leftover grilled chicken

• 🥒 Extra crunch: Add cucumber or chopped celery

• 🧀 Creamy option: Sprinkle with feta or goat cheese

• 🌱 Vegetarian: Skip chicken and add chickpeas

• 🍋 Bright finish: Add a squeeze of fresh lemon before serving

🫒 Featured Chivilla Bay Favorites

• Sicilian Lemon Infused Olive Oil

• Barrel Aged Dark Sweet Balsamic

• Mediterranean Rosemary Rub & Seasoning

• Roasted Garlic Infused Sea Salt