Chicken Orzo Salad
You’ll love this fantastic, marinated diabetic-friendly entree salad that combines bold flavors with great ingredients. One of my favorite chicken orzo recipes!  8 Weight Watcher SmartPoints
Servings
12(1/2 cup) servings
Servings
12(1/2 cup) servings
Ingredients
  • 2cups orzo pasta
  • 2cups diced rotisserie, skinless white chicken
  • 1cup frozen peasthawed, or shelled edamame
  • 1/2cup chopped green onions
  • 1/2cup crumbled reduced-fat feta cheese
  • 1 cucumberpeeled and chopped
  • 8ounces sun-dried tomatoessliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
  • 2teaspoons dried dill weed
  • 1tablespoon lemon juice
  • 2tablespoons rice vinegar
  • 2tablespoons olive oil
  • 1teaspoon garlic
Instructions
  1. Cook orzo according to package directions. Drain.

  2. In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, tomatoes, and dill.

  3. In another bowl, whisk together reserved sun dried tomato water with remaining ingredients.

  4. Toss with orzo mixture. Refrigerate for at least 1 hour before serving.
Recipe Notes

Per Serving: Calories 300, Protein (g) 19, Carbohydrate (g) 42, Fat (g) 6, Calories from Fat (%) 18, Saturated Fat (g) 2, Dietary Fiber (g) 5, Cholesterol (mg) 26, Sodium (mg) 148, Diabetic Exchanges: 2 starch, 3 vegetable. 1.5 lean meat

Terrific Tidbit:  To reconstitute the tomatoes, pour 1 cup boiling water over them.  Let sit for 15 minutes or until soft.