Description
A vibrant and flavorful Mexican Chicken Salad with Orzo combining tender spiced chicken, al dente orzo, fresh vegetables, and a zesty lime dressing. Perfect for a quick, nutritious lunch or dinner with a blend of smoky, tangy, and fresh flavors.
Ingredients
Scale
Grains
- 1 cup uncooked orzo
Protein
- 2 large chicken breasts (cut into bite-size pieces)
Vegetables & Legumes
- 1 (14 fluid ounce) can black beans (drained & rinsed)
- 1 (12 fluid ounce) can corn (drained)
- 2 tablespoons red onion (chopped)
- 1 cup little tomatoes (grape, cherry, etc.)
- 1 avocado (chopped)
- 1 small jalapeno pepper (sliced, optional)
Herbs & Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh cilantro
- Salt & pepper (to taste)
Dairy
- 1/2 cup Mexican shredded cheese blend (optional)
Oils & Dressings
- 1-2 tablespoons olive oil (divided)
- Juice of 1 lime
Instructions
- Cook the Orzo: Cook orzo al dente according to package directions, then drain and rinse under cool water to stop the cooking process. Drain thoroughly and transfer to a large bowl. Stir in a small amount of olive oil to prevent sticking. Set aside.
- Cook the Chicken: Prepare the chicken by cutting it into bite-size pieces. Heat 1 tablespoon olive oil in a skillet over medium-high heat, then add chicken along with cumin, smoked paprika, chili powder, and garlic powder. Stir to evenly coat the chicken with spices and cook for about 7 minutes, stirring frequently until the chicken is fully cooked. Add more olive oil if the pan becomes too dry during cooking.
- Combine Salad Ingredients: While the chicken cooks, prepare the remaining ingredients: drain and rinse black beans and corn, chop red onion, tomatoes, cilantro, avocado, and jalapeno if using. Add all these ingredients to the bowl with the cooked orzo.
- Assemble the Salad: Once the chicken is cooked, add it to the orzo and vegetable mixture. Add lime juice and start with 1 tablespoon olive oil as the dressing, tossing everything together. Adjust the amount of olive oil, salt, and pepper to taste. Add the Mexican shredded cheese if desired. Toss thoroughly to combine flavors and serve.
Notes
- For a spicier salad, leave the jalapeno seeds in or add extra sliced jalapenos.
- This salad can be served warm or chilled depending on preference.
- Use boneless, skinless chicken breasts for ease and lean protein.
- To make it vegetarian, substitute chicken with grilled tofu or extra beans.
- Leftovers store well in the fridge for up to 3 days.
- The cheese is optional to keep the dish lighter or dairy-free.
