Lemony Chicken and Corn Orzo Salad

This Lemony Chicken and Corn Orzo Salad is packed with bright Summer flavors like skillet charred sweet corn, fresh herbs, and a zippy lemon dressing. Prep ahead for potlucks or a work day no-reheat lunch you’ll look forward to!

Author: Project Meal Plan

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 555 kcal per serving

Ingredients

8 ounces - dry orzo
2 - boneless skinless chicken breasts
1 tbsp - avocado oil
½ tsp - paprika
½ tsp - garlic powder
¼ tsp - fine sea salt
2 - corns
½ cup - fresh basil
½ cup - fresh cilantro
4 ounces - goat cheese
5 tablespoons - extra virgin olive oil
2 teaspoons - white wine vinegar
2 - lemons
½ tsp - kosher salt
¼ tsp - black pepper

Instructions

Cook the orzo: Heat water in a medium saucepan over high heat. Once boiling, add at least 1/2 tablespoon salt to season the water. Cook orzo (8 ounces) to al dente, or the minimum time on the package directions (7 minutes for my orzo). Drain well and rinse with cold water to stop the cooking and bring to room temperature.
Prepare the chicken: Slice the chicken breasts (2 small boneless skinless) in half horizontally into 4 equally sized pieces. Rub the butterflied chicken breasts all over with the avocado oil (1 tablespoon), paprika (1/2 teaspoon), garlic powder (1/2 teaspoon) and salt (1/4 teaspoon), then set aside until step 4.
Char the corn: Heat a large cast iron or non-stick skillet over a medium heat. If your cast iron is well oiled, add the corn (kernels from 2 cobs) directly to the pan when hot, otherwise, add a small splash of oil as well. Stir the corn occasionally, letting it cook and char on each side for about 3-4 minutes each. Once the corn is sufficiently charred, remove it from the cast iron into a bowl and set aside.
Cook the chicken: Return the cast iron pan to medium heat and add a splash of avocado oil. Cook the seasoned chicken for about 7 minutes on each side until slightly charred and cooked through (internal temperature should read 165F). Once cooked, let the chicken rest on a cutting board for 5 minutes before slicing the chicken into bite-sized pieces.
Make the dressing: In a mason jar with lid, or small bowl, combine the olive oil (5 tablespoons), white wine vinegar (2 teaspoons), lemon juice (from 2), lemon zest (from 1), salt (1/2 teaspoon) and black pepper (1/4 teaspoon). Put the lid on and shake it up, or whisk until combined.
Assemble the salad: Transfer the drained orzo into a large mixing bowl. Fold the cooled chicken, charred corn, and dressing into the orzo. Check the seasoning to see if you’d like to add any more salt or pepper before folding in the fresh basil (1/2 cup roughly chopped), fresh cilantro (1/2 cup roughly chopped) and the crumbled goat cheese (4 ounces).
Serve and store: Leave to stand for 5 minutes to allow the flavors to meld a little before serving. Serve with additional fresh herbs and crumbled goat cheese on top if you’d like. This is a delicious meal or cold lunch to make ahead and store in an airtight container in the fridge for up to 3 days. Before enjoying from the fridge, add a spritz of fresh lemon juice and briefly stir to remix any dressing that has settled at the bottom of the bowl.

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