Lemon Chicken, Orzo, and Chickpea Salad

This Lemon Chicken, Orzo, and Chickpea Salad is the perfect blend of light and fresh while still being hearty and filling! Plus, perfect for meal prep.

I love this salad for meal prep, because when it sits in the fridge for a couple of days, it gets even more flavorful and delicious. Whether you’re prepping meals for packed lunches or just to make mealtime a little bit quicker, this Lemon Chicken, Orzo, and Chickpea Salad is a great option.

Featuring tender orzo, well-seasoned chicken, hearty chickpeas, and fresh kale all tossed in a fresh herby and lemony dressing, this salad is both refreshing and hearty.

Here’s what you’ll need:

• Orzo Pasta
• Boneless Skinless Chicken Breasts
• Extra Virgin Olive Oil
• Kosher Salt
• Black Pepper
• Lemon
• Champagne or White Wine Vinegar
• Dijon
• Shallot
• Fresh Parsley
• Fresh Dill
• Garlic Powder
• Turmeric Powder
• Chickpeas
• Lacinato Kale

Step-by-step:

step one: cook the orzo

Bring a small pot of water to a boil. Add the orzo and cook according to package directions. Drain and rinse with cool water. Set aside.

step two: prep the chicken

Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Season both sides with salt and pepper.

step three: cook the chicken

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and set aside to let cool slightly.

step four: make the dressing

In the bottom of a large bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, dijon, shallot, pepper, salt, parsley, dill, garlic powder and turmeric powder until well combined.

step five: add the rest of the salad ingredients

Add the drained chickpeas, the cooked orzo, and the kale and toss until well combined.

step six: finish and serve

Cut the chicken into ½-inch cubes and add to the salad and toss once more.

Recipe FAQs:

I can’t wait to hear what you think of this salad! Let me know in the comments below after you make it.

Looking for more hearty salad recipes? Try these!

Rainbow Chickpea Salad

Mexican-Inspired Chopped Salad

Tangy Thai Shrimp and Noodle Salad

Crunchy Thai-Inspired Quinoa Salad 

5 from 6 votes

Lemon Chicken, Orzo, and Chickpea Salad

Dairy-free

Servings: 4 servings

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Ingredients 

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For the Orzo and Chicken:

• ▢ 1 cup uncooked orzo pasta
• ▢ 2 boneless skinless chicken breasts
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 teaspoon Kosher salt
• ▢ ½ teaspoon black pepper

For the Salad:

• ▢ ¼ cup extra virgin olive oil
• ▢ Zest of ½ lemon
• ▢ ¼ cup lemon juice
• ▢ 1 tablespoon champagne or white wine vinegar
• ▢ 2 teaspoons dijon
• ▢ ¼ cup minced shallot 1 large shallot
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 teaspoon kosher salt
• ▢ ¼ cup finely chopped parsley
• ▢ ¼ cup finely chopped fresh dill
• ▢ 1 teaspoon garlic powder
• ▢ ½ tsp turmeric powder
• ▢ 15- ounce can chickpeas drained and rinsed
• ▢ 1 bunch Lacinato kale de-ribbed and finely chopped

Instructions 

Cook the Orzo and the Chicken:

• Bring a small pot of water to a boil. Add the orzo and cook according to package directions. Drain and rinse with cool water. Set aside.
• Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Season both sides with salt and pepper.
• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chicken and cook until golden brown on each side and cooked through, 3 to 4 minutes per side. Transfer to a cutting board and set aside to let cool slightly.

Make the Salad:

• In the bottom of a large bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar, dijon, shallot, pepper, salt, parsley, dill, garlic powder and turmeric powder until well combined.
• Add the drained chickpeas, the cooked orzo, and the kale and toss until well combined.
• Cut the chicken into ½-inch cubes and add to the salad and toss once more.

Notes

I typically keep this dairy-free, but I also love adding some crumbled feta to my salad if I want a touch of tangy/creamy flavor.

Nutrition

Calories: 467kcal, Carbohydrates: 48g, Protein: 16g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.003g, Cholesterol: 16mg, Sodium: 1526mg, Potassium: 477mg, Fiber: 7g, Sugar: 3g, Vitamin A: 848IU, Vitamin C: 18mg, Calcium: 78mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 servings

Calories: 467

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