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Salad

Orzo Chicken Salad with Avocado-Lime Dressing

2 h 30 m

INGRIDIENTS:

  • Salad
    ⅔ cup dried whole wheat or regular orzo pasta
    1 cup fresh or frozen corn kernels
    2 cups shredded or chopped cooked chicken breast
    1 cup grape tomatoes, halved
    ¼ cup snipped fresh cilantro
    ½ cup crumbled reduced-fat feta cheese
    Dressing
    1 small avocado, seeded, peeled, and cut up
    ⅓ cup water
    ½ teaspoon finely shredded lime peel
    ¼ cup lime juice
    4 cloves garlic, minced
    ½ teaspoon crushed red pepper
    ¼ teaspoon salt

INSTRUCTION:

  • To prepare salad: In a medium saucepan, cook orzo according to package directions, adding corn during the last 1 minute of cooking; drain. Rinse with cold water to cool quickly; drain well. In a large bowl, combine orzo mixture, chicken, tomatoes, and cilantro. Sprinkle with cheese. Cover and chill for 2 to 24 hours.
    Meanwhile, prepare dressing: In a blender or food processor, combine 1 small avocado, seeded, peeled, and cut up; ⅓ cup water; ½ teaspoon finely shredded lime peel; ¼ cup lime juice; 4 cloves garlic, minced; ½ teaspoon crushed red pepper; and ¼ teaspoon salt. Cover and blend or process until smooth. Transfer dressing to a small bowl. Cover and chill for 2 to 24 hours.
    To serve, drizzle salad with dressing.

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