The simplicity makes this so delicious!
The arugula, tomatoes and olives MAKE this dish! There isn't a ton going on with the ingredients. It's just good, clean food that compliments each other really well. The leftover orzo is fine on it's own as a side dish for the next night too. That's what I did with it, but if you plan to cook for eight people, this is so easy and tasty. Everyone will love it (as long as they like olives!).
Ingredients
1 lb orzo
1/2 cup shredded parmesan
3-4 tbsp lemon juice
8 cups arugula
1 cup sliced kalamata olives
2 cups cherry tomatoes (halved)
6 cups shredding chicken
Topping: fresh basil to taste & extra parmesan
Directions
Step 1
Cook the orzo according to packaging.
Step 2
After draining, add the parmesan and stir to allow the cheese to melt. Add the lemon juice and stir.
Step 3
To make the salad, start with arugula, then add the orzo. Top with the chicken, olives, and tomatoes. Optional toppings: fresh basil and extra parmesan.
Serves 8
Nutrition Facts
Calories: 474 Carbs: 47g (Net Carbs: 43g) Fat: 15g Protein: 35g
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