Chicken, Orzo and Roasted Red Capsicum Salad


Chicken, Orzo and Roasted Red Capsicum Salad
Servings: 4


3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
zest and juice of 1/2 lemon
salt and pepper

2 red capsicums, deseeded and sliced
1 red onion, cut into wedges
2 cloves garlic, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 cup orzo
500g chicken breasts, skinned, boned and sliced into strips
2 cups baby spinach leaves
salt and pepper

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100029


Orzo is a rice-shaped pasta that's quick and easy to cook and perfect for salads.


To make the lemon dressing, whisk oil, vinegar, and lemon zest and juice together.  Season to taste with salt and pepper.

Preheat oven to 200C.

Place the capsicums, onion and garlic in an ovenproof dish and drizzle with 2 tablespoons of the olive oil.  Bake for 25-30 minutes until the vegetables are cooked.  Stir in the balsamic vinegar and brown sugar and set aside to cool.

Meanwhile, cook the orzo according to the directions on the packet.  Drain, rinse and drain again well and set aside to cool.

Heat 1 tablespoon olive oil in a frying pan over medium heat and cook the chicken in batches until golden brown and cooked through.

Put the orzo, roasted vegetables and chicken in a large bowl.  Add the spinach leaves and toss gently to combine.  Season to taste.  Drizzle with the lemon dressing just before serving.


Salad - Mains

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