Recipe: Southwest Chicken Orzo Salad

One of my all-time favorite make-ahead lunch recipes is an old Fitness Magazine recipe, Southwest Chicken Orzo Salad. I usually triple the recipe below and make enough for a few days of lunch for the week. It’s delicious, fresh and healthy!

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Southwest Chicken Orzo Salad

Makes one serving (great for lunch), but you can just double or triple the recipe to make more!

Ingredients:

  • 1/4 cup uncooked whole wheat orzo
  • 3 ounces skinless chicken breasts
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup diced cucumber
  • 1/4 cup diced red bell pepper
  • 2 tablespoons black beans
  • 2 tablespoons corn
  • 1 teaspoon olive oil
  • 2 teaspoons red wine vinegar
  • 1 lime
  • pinch of cumin
  • pinch of chili powder
  • 1 tablespoon chopped fresh cilantro

Directions:

  • Cook whole wheat orzo, as directed on package
  • Grill the chicken breasts; dice
  • Prep vegetables (halve cherry tomatoes, dice cucumber and red peppers)
  • Combine orzo, chicken, cherry tomatoes, cucumber, red bell pepper, black beans and corn in a large bowl
  • Whisk together olive oil, red wine vinegar, juice of the lime, cumin, chili powder and, if desired, chopped cilantro; drizzle over salad and mix ingredients together

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