Best Broccoli And Chicken Orzo Salad Recipes

ORZO SALAD WITH SHREDDED CHICKEN, ROASTED TOMATOES AND BROCCOLI

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

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).