Gluten-Free Mixes and Italian Family Recipes

Orzo & Grilled Chicken Salad


March 6, 2015

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 8


1 cup orzo

1/4 cup olive oil

1/2 onion, peeled and chopped fine, about 1/2 cup

1 garlic clove, peeled and minced

1/4 cup dry white wine

1 tablespoon balsamic vinegar

2 large tomatoes, rinsed and diced

1 cup cooked or canned corn

1 small jar marinated artichokes, drained and chopped

1 tablespoon fresh parsley, chopped fine

2 tablespoons fresh basil, torn into small pieces

1/2 pound grilled chicken cut into 1/2-inch cubes, about 2 cups

Sea salt and freshly ground pepper

1/4 cup shredded Parmesan cheese


Bring 1 quart of water to a boil, in a large pot, over high heat. When the water is boiling, add orzo and 1 teaspoon salt. Reduce heat to medium-high and cook, uncovered, according to package directions, stirring occasionally. Drain.

Meanwhile, heat olive oil in a large skillet over low to medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for 1 minute. Add wine and balsamic vinegar. Sauté for 2 minutes more. Remove from heat. Stir in cooked orzo. Set aside.

Combine tomatoes, corn, artichoke hearts, parsley, basil and chicken in a large bowl. Stir in orzo. Taste and adjust for salt and pepper. Top with Parmesan cheese.

HELPING HANDS: Kids can measure and stir the salad ingredients together.