- 1 cup orzo pasta
- ½ cup green lentils
- 1 lemon, zested and juiced
- 1 heaping teaspoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 large clove garlic, minced
- 4 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup roasted green chiles
- 2 cups grape tomatoes (multicolored if available), halved
- 1 cup frozen peas, thawed
- 2 cups cooked diced chicken breast
- ½ cup fresh basil, sliced thinly
Fill a medium sized saucepan halfway with water and bring to a boil. Cook the orzo and green lentils until al dente -- about 10-12 minutes. Strain the pasta and lentils through a colander and rinse with cold water to stop the cooking process. Set aside.
Make the dressing in a small bowl by combining the lemon zest and juice, dijon mustard, garlic, vinegar, olive oil, salt and pepper. Whisk to combine; set aside.
In a large bowl combine the orzo, lentils, roasted chiles, grape tomatoes, peas, chicken, and basil. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.
- Yields: 6 servings
- Preparation Time: 30 minutes
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