Servings
6
Prep Time
30 minutes
Cook Time
20 minutes
This vibrant salad is a delightful blend of flavors and textures, featuring tender marinated chicken, fresh veggies, and sweet and citrusy, aromatic dressing. Perfect for a satisfying meal, this salad can be enjoyed hot or cold!
Ingredients
Salad
- 3 cups Cooked Orzo
- 1 large Chicken Breast, cut into 1” cubes
- 2 Tbsp Sicilian Lemon Infused Olive Oil, divided
- 2 Tbsp Basil Barrel Aged Balsamic
- 2 tsp Mediterranean Rosemary Rub & Seasoning
- 1 tsp Roasted Garlic Infused Sea Salt
- 1 Red Bell Pepper, diced
- 2 cups Spinach chiffonade, lightly packed
- ¼ large Red Onion, finely diced
- 5 large Leaves Of Basil chiffonade
- 1 small Avocado, diced
Dressing
- ¼ cup Basil Barrel Aged Balsamic
- ¼ cup Sicilian Lemon Infused Olive Oil
- 1 tsp Mediterranean Rosemary Rub & Seasoning
- ½ tsp Roasted Garlic Infused Sea Salt
Directions
- Cook orzo according to package directions, measure out three cups, and set aside in a large bowl.
- In a bowl, marinade chicken with 1 Tbsp Sicilian Lemon Infused Olive Oil, 2 Tbsp Basil Barrel Aged Balsamic, 2 tsp Mediterranean Rosemary Rub & Seasoning, and 1 tsp Roasted Garlic Infused Sea Salt. Let marinade for 30 minutes.
- In a skillet over medium-high heat, add 1 Tbsp Sicilian Lemon Infused Olive Oil. Once the oil is shimmering, add chicken and cook until browned about 6-7 minutes.
- In a small bowl whisk together the ingredients for the dressing.
- Toss the cooked orzo in the dressing. Add in red bell pepper, spinach, red onions, and basil and toss to combine. Top with avocado and chicken. Can be enjoyed hot or cold!
