This cold chicken meal/pasta salad is such a refreshing twist on lunch and the homemade cilantro-lime dressing with a slight red pepper kick is definitely a keeper! Save this one to put on more things for sure!
This salad is also really versatile! You can change it up by using leftover pork tenderloin or grilled flank steak instead of the chicken and by using shelled edamame instead of the corn or red and yellow sweet peppers for the tomatoes! I will share pics of the various tweaks I have tried in the future!
A time-saving tip is to utilize the breast portions from a rotisserie chicken removing the skin!
Notes: I don't like feta cheese so in all recipes that call for feta, I substitute in creamy crumbled goat cheese. A small avocado from those 4-count bags of avocados is sufficient for making the dressing! And you may need more than one lime depending on the size and juiciness of the limes available to you. Lastly, while you can immediately eat this dish, allowing the flavors to combine overnight allow the flavors in the dressing to really blend well together so make ahead!
(dressing applied to bottom left salad)
Ingredients:
2/3 c. dried whole wheat or regular orzo pasta (3 oz)
1 c. fresh or frozen whole kernel corn
2 c. shredded or chopped cooked chicken breast
1 c. grape tomatoes, halved
1/4 c. chopped fresh cilantro
1/2 c. crumbled reduced-fat feta cheese (I use goat cheese)
1 small avocado, pitted, peeled and cut up
1/2 tsp finely grated lime peel
1/4 c. lime juice
1/2 c. water
4 garlic cloves, minced
1/2 tsp crushed red pepper
1/4 tsp salt
Instructions:
In a medium saucepan, cook up the orzo according to package directions or to desired doneness. Add the corn to the cooking orzo during the last minute of boiling.
Rinse the corn and orzo with cold water after draining and divide evenly between 4 single-serve storage containers or bowls.
Top each serving with chicken, tomatoes, and cilantro. Top that with your crumbled cheese of choice.
For the dressing, combine the avocado, water, finely grated lime peel, lime juice, garlic, crushed red pepper and salt in a blender or a food processor and give it a good whirl until all ingredients are well blended. Store in condiment cups like I have or cover and store!
Cover and chill everything for at least 2 hours but up to 24 hours.
To serve just drizzle the dressing portions atop the salad portions. Cover and shake to blend if in a portable container or toss to coat. Voila. That's it!
YIELDS: 4 Servings
SERVING SIZE: About 1 cup salad and 1/4 c dressing
Nutritional Information: Calories 321, Fat 10 g (3 g sat), Chol 65 mg, Sodium 439 mg, Carb 30 g, Sugars 3 g, Fiber 7 g, Protein 30 g
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