Grilled Chicken and Vegetable Orzo Salad with Honey Lime Dressing

Grilled Chicken and Vegetable Orzo Salad with Honey Lime Dressing puts dried orzo pasta, to 5 boneless skinless chicken breasts and frozen corn at the center of a pasta recipe and finishes in about 50 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 50 minutes
• Prep 30 minutes
• Cook 20 minutes

Ingredients

• 1 1/4 cups dried orzo pasta ((about 227 g))
• 4 to 5 boneless skinless chicken breasts (about 2 pounds)
• 1 cup frozen corn (thawed)
• 1 to 2 medium zucchini ((about 340 g) cut into long sticks (about 4 pieces per zucchini))
• 1 to 2 cups cherry tomatoes (halved)
• 1/3 cup olive oil
• 1/4 cup fresh lime juice (from about 3 large limes)
• 2 tablespoons white wine vinegar or unseasoned rice vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1 clove garlic (finely minced or pressed through a garlic press)
• 1/4 teaspoon coarse (kosher salt)
• Pinch of black pepper (I use coarsely ground)
• 2 cups baby arugula ((about 113 g))
• 1/4 to 1/2 cup chopped fresh basil (optional but delicious)
• 1/2 to 1 cup crumbled feta cheese

Instructions

1. Cook orzo according to package directions until al dente. Drain and rinse with cold water. Set aside.
2. Preheat grill to medium- or medium-high heat. Season the chicken on both sides lightly with salt and pepper (see note below about marinading chicken). Grill the chicken until cooked through, 4-5 minutes per side until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken. Let rest 4-5 minutes before cutting into bite-size pieces or thin slices.
3. If your grill is big enough, add the zucchini while the chicken is cooking. Grill the zucchini until crisp-tender about 8-10 minutes, turning once or twice. Coarsely chop the zucchini into bite-size pieces. (See note below about cooking the zucchini in a skillet)
4. For the dressing, whisk together the olive oil, lime juice, vinegar, honey, Dijon mustard, garlic, salt and pepper.
5. In a large serving bowl, add the orzo, arugula, basil, corn, zucchini, and cherry tomatoes. Lightly toss. Add the grilled chicken on top and sprinkle the feta cheese over the salad.
6. Serve immediately with the dressing alongside OR drizzle the dressing over the top of the entire salad and toss.

Dress it just before it goes to the table so the leaves stay crisp.