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Orzo, asparagus and roasted chicken salad

Author: 5/15
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Salade d'orzo asperges, et poulet grillé
Preparation 15
Baking 12
Portions 4
Freezing No
Calories354
Sodium322 mg
Protein30 gr
Fiber2 gr.
Fat10 gr
Carbohydrate36 gr
Iron2 mg
Calcium41 mg
Ingredients
Preparation

Ingredients

  • 250 ml (1 cup) of orzo
  • 10 to 12 asparagus sliced into pieces
  • 3 peeled chicken breasts
  • 80 ml (1/3 cup) of greek mediterranean vinaigrette
  • 1/2 diced small red onion
  • 15 ml (1 tablespoon) of olive oil
  • 45 ml (3 tablespoons) of chopped fresh parsley
  • 15 ml (1 tablespoon) of greek seasonings
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Preparation

  • In a casserole filled with salted boiling water, start cooking orzo. Add asparagus in the casserole 3 minutes before pastas finishes its cooking. Rince under cold water and drain.
  • In a pan, heat oil at medium heat. If desired, spread greek seasonings over chicken breasts. Cook chicken breast for 12 to 15 minutes, until chicken flesh isn't pink anymore, while turning over at mid-cooking. Then mince.
  • In a large bowl, mix orzo with asparagus, chicken, vinaigrette, onion and parsley.

Chef's notes