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Chicken Basil Orzo Salad

  • Prep: 20 min
  • Cook: 10 min
  • Total: 30 min
  • Servings: 4
Give orzo a Californian twist with diced chicken and fresh basil.
Reviews (2)
Rated 2.5/5 based on 2 customer reviews

Ingredients (5)

Steps (2)

  • Step 1
    Prepare orzo pasta according to package instructions. Drain pasta, rinse with cold water, and drain well. Transfer to large bowl. Toss cooked orzo with Ranch dressing. Add diced chicken, tomatoes and basil. Gently toss to combine. Serve.
  • Step 2

    Tips & Tricks

    Tip:

    • For a lighter calorie version, substitute Hidden Valley® Original Ranch® Light Dressing.
    • For special occasions, try adding 1 jar (14.75 oz.) marinated artichoke hearts in oil, drained and halved and 1/8 cup crumbled feta cheese.
    • For convenience, try using packaged grilled chicken meat or substitute diced rotisserie chicken.

    Make Ahead Tip: You can make this recipe 1–2 hours ahead and keep it refrigerated. Let it stand at room temperature for 10–15 minutes before serving. You may need an additional ½ cup dressing to moisten the salad.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
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Rated 4 out of 5 by from Great dish This was a simple recipe, I used it as a side dish so I wasn't too concerned about the serving size. I used 1 cup of cooked orzo and the rest of the ingredients I followed the recipe as stated. Great flavor.
Date published: 2017-08-19
Rated 1 out of 5 by from This recipe looks interesting, but does not give the number it serves. It also does not state clearly whether the 3/4 cup orzo is a cooked or uncooked amount. It would be helpful to have this information
Date published: 2016-06-08
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