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!


Southwest Chicken Orzo Salad

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


  • 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


  • 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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