Dill and Feta Orzo Salad with Lemon Chicken
One of the perks of working in the food and cocktail industry is that I get to attend events at produce companies, bars, distilleries… you name it. If it has something to do with food, odds are I’ve been there. But these days I haven’t been much of anywhere. These days, I get a delivery in the mail and then set up on zoom for a virtual tasting or cooking demo.
One of my favorite produce companies, Melissa’s Produce, is no different. I used to get all dolled up and head to the Melissa’s for an amazing lunch and cooking demo based on a chef’s newest cookbook. But now I get to hang out at home in my vintage lounge wear and watch the chef on screen. While I no longer get to enjoy an amazing lunch with other bloggers, I still get the chance to make the dishes at home. See, Melissa’s is nice enough to send out the cookbooks so I can whip up these amazing dishes from the various chefs at home.
My most recent acquisition was Tara Bench’s newest cookbook, Live Life Deliciously. That title absolutely encompasses the food inside this beautiful book. Bench, aka Tara Teaspoon, takes the simplest ingredients and turns them into delectable dishes that can be served up on a regular Tuesday night or dressed up for a fancy celebration. Bench showed us how to make her Cheese-and-Herb Potato Gratin (which I can’t wait to make for Thanksgiving), and her Adobo-Lime Chicken and Summer Melon Salad. While both looked amazing, after flipping through her book, I chose to make the Dill and Feta Orzo Salad.
I love nothing more than a cold pasta salad on a hot day. And if you live in California, you know it’s been hot! Pasta salads aren’t just cool deliciousness, they’re filling too! While Bench’s recipe just calls for pasta and veggies, I opted to add a little protein. But I always like to add a little protein to my salads. See, I don’t believe a salad is an entreé unless it has some chicken or shrimp.
When it’s hot, there’s nothing better than a grilled piece of chicken, and cold, grilled chicken in a pasta salad is totally my jam. Plus the lemon/dill marinade on the chicken only enhances the lemon and dill flavors in the salad. I could easily eat this meal any time from early spring to late fall (when it’s still warm enough to grill). And the best thing about this salad is that if you’re not in the mood for chicken, you can just skip those steps. Even without the grilled protein, this salad is still plenty filling and perfect for nice picnic dinner under the stars.
Notes
Adapted from Live Life Deliciously
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon lemon zest, divided
- 4 tablespoons lemon juice, divided
- 1/3 cup fresh dill, chopped and divided
- 1 ear of corn
- 1 cup uncooked orzo
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup red onion, chopped
- 2 Persian cucumbers, cut into 1/2-inch pieces
- 1 cup cherry tomatoes, quartered
- 1/2 cup feta cheese, crumbled
- salt and lemon pepper to taste
Instructions
- Whisk together 2 teaspoons lemon zest, 2 tablespoons lemon juice and 3 tablespoons of dill in a medium bowl. Place the chicken in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for 1-4 hours.
- Heat a grill or grill pan over medium-high heat. Place the corn in the husk on the grill away from the fire. Remove the chicken from the bag, letting the excess marinade drip off. Season with salt and lemon pepper and grill for 4-5 minutes per side or until cooked through. Transfer to a cutting board and chop into 1-inch cubes and set aside.
- Strip the corn kernels from the cob and place in a large bowl.
- Cook the orzo in salty water according to package directions. Drain and transfer to the bowl with the corn. While still warm, toss with the remaining lemon zest and juice and 1 tablespoon olive oil. Set aside to cool, stirring occasionally so it doesn't clump together.
- When the orzo is cool, add the onion, cucumbers, tomatoes, remaining dill and grilled chicken, and toss to combine. Stir in the feta and remaining olive oil and serve.
