Best Broccoli And Chicken Orzo Salad Recipes

ORZO SALAD WITH SHREDDED CHICKEN, ROASTED TOMATOES AND BROCCOLI

Orzo Salad with Shredded Chicken, Roasted Tomatoes and Broccoli image

Provided by Megan Mitchell

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds assorted baby tomatoes (see Cook's Note)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound orzo
3 cups small broccoli florets (about 2-inch florets)
1/4 cup red wine vinegar
1 small rotisserie chicken, shredded into 2-inch pieces (about 3 1/2 cups)
3 to 4 scallions, thinly sliced
1/4 cup finely chopped flat-leaf parsley

Steps:

Preheat the oven to 400 degrees F.
Place the tomatoes on a rimmed baking sheet and liberally drizzle with oil. Sprinkle with salt and pepper then toss. Roast until softened and bubbly, rotating the sheet and gently shaking the tomatoes around halfway through, about 20 minutes total.
While the tomatoes roast, bring a medium saucepan of water to a boil and season with salt. Add the orzo and cook according to the package directions until al dente, stirring occasionally. A minute before the pasta is done, add the broccoli and cook for 1 minute. Drain.
Pour the roasted tomatoes along with any juices into a large bowl. Add the vinegar and toss together. Add the pasta and broccoli along with the chicken, scallions and parsley. Toss and season with salt and pepper. Taste for seasoning and drizzle with olive oil if desired.
Serve warm or at room temperature. Or refrigerate for up to 5 days and serve cold.

BROCCOLI AND CHICKEN ORZO SALAD

Broccoli and Chicken Orzo Salad image

Delicious dinner. Broccoli and red bell pepper add plenty of vitamins A and C to this simple supper.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

1 teaspoon olive or canola oil
2 boneless skinless chicken breasts (5 oz each)
1 cup Progresso™ reduced-sodium chicken broth
1/2 cup water
1/2 cup uncooked orzo or rosamarina pasta
8 oz Frozen Broccoli Cuts (about 1 1/2 cups)
1/2 medium red bell pepper, cut into strips
2 teaspoons reduced-fat Caesar dressing
Dash of coarsely ground pepper

Steps:

In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides. Remove chicken from skillet; keep warm.
Carefully add broth and water to hot skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in broccoli, bell pepper and dressing (cut any large broccoli pieces in half).
Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1, Fiber 5 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g