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Lemon chicken orzo with shredded chicken, red peppers, dill, and cucumber tossed together and served in a white dish with a lemon wedge.

Lemon Chicken Orzo

A fresh 30-minute lemon chicken orzo salad with rotisserie chicken, cucumber, red bell pepper, green onions, dill and goat cheese in a bright honey-lemon-garlic dressing. Best chilled or at room temperature; a potluck favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Salad
  • 1 cup orzo uncooked
  • 2 cups rotisserie chicken skin removed, cut into bite-sized pieces
  • 1 cucumber chopped
  • 1 red bell pepper diced
  • 4 green onions chopped
  • 2 tablespoons fresh dill
  • 4 oz goat cheese crumbled
Lemon dressing
  • 1 lemon zested
  • 4 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 1/4 teaspoon black pepper
  • 1 tablespoon honey
  • 3/4 teaspoon kosher salt
  • 1 1/2 tablespoons olive oil

Method
 

  1. Cook the orzo according to the package (or 1 cup orzo with 2 cups water in a rice cooker). Rinse and drain.
  2. Cut up the rotisserie chicken (you need 2 cups) and put it in a large bowl with the cucumber, bell pepper, green onions and dill.
  3. Whisk the lemon zest, lemon juice, garlic, pepper, honey, salt and olive oil until emulsified. Re-whisk before using, since the honey settles.
  4. Add the orzo and dressing to the bowl and toss. Sprinkle in the goat cheese and toss gently.
  5. Chill or serve at room temperature. Finish with extra dill, green onion and a squeeze of lemon.

Notes

Leftover rotisserie chicken is perfect for salsa verde chicken enchiladas.