Roasted Corn Chicken Orzo Salad with Garlic Lime Vinaigrette
An easy spring or summer inspired salad that's great for lunches and dinners. This chicken orzo salad is tossed with roasted corn and poblanos, shredded chicken, and a homemade garlic lime vinaigrette! It's LOADED with flavor!
Servings: 5 servings
Ingredients
salad:
- 1 cup uncooked orzo pasta
- 3-4 ears of corn husked
- 2 small or 1 large poblano pepper
- 2 cups baby spinach roughly chopped
- 2 cups cooked shredded chicken rotisserie works well too
- 1/4 cup chopped cilantro
Vinaigrette:
- 1/4 cup lime juice
- 1/4 cup grape seed oil or whatever you like
- 1 clove garlic minced
- 1/2 teaspoon dry mustard powder
- 1 tablespoon chopped cilantro
- honey
- salt and pepp
Instructions
- GRILL: preheat the grill. Spray the ears of corn with cooking spray and sprinkle with salt, wrap in foil. Cook the orzo pasta according the package directions while the veggies are grilling. Grill time for veggies: grill the corn for 10-12 minutes turning every 3-4 minutes for even roasting. For the poblanos, grill for 4-5 minutes total or until the skin chars just a tad bit. Let the veggies cool. Dice the poblanos (remove the skin or leave it on, whatever you prefer). Chop the kernels off the corn.
- VINAIGRETTE: combine the ingredients for the vinaigrette in a small jar with a lid. Start with 1 tablespoon of honey and a pinch of salt and pepper. Cover the jar and shake until combined. Adjust with additional honey and salt and pepper to taste.
- ASSEMBLE: in a large bowl, toss together the orzo, corn, poblano, spinach, shredded chicken, and cilantro. Top with desired amount of dressing and serve immediately. For meal prep: portion the salad out into containers, pack the dressing separately and drizzle on right before eating.
