I’m a firm believer that salads are just better with some form of pasta in them. And this Lemony Kale Orzo Salad with Chicken is a must try if you’re looking for an easy, nutritious, meal that’s great for dinner or weekly meal prep. The leftovers can keep in the fridge for days and it’s perfect to have on hand for snacking. If you’re short on time, skip making the chicken tenders and just add in some shredded rotisserie chicken.
My WTF To Make For Dinner Series is all about how I show you quick, easy, and delicious meals for you and the fam. This Lemony Kale Orzo Salad with chicken is a protein packed weeknight dinner. It’s comforting, healthy, and filled with delicious zesty flavor. I hope you love it as much as we do.
How To Make My Lemony Kale Orzo Salad With Chicken
Here’s a video of how I made my Lemony Kale Orzo Salad with chicken! For another delicious and easy weeknight meal, check out my Lemony One Pan Chicken and Orzo with Feta recipe.
Chicken Ingredients
- Juice of 1 lemon
- 1 pound boneless skinless chicken tenders
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon Freshly cracked black pepper
- 1 tablespoon avocado oil
Salad Ingredients
- Lemon wedges, for serving
- 2 large bunches kale, finely chopped (8 cups)
- 3 cups cooked orzo
- 1 15-ounce can chickpeas, drained and rinsed
- ½ medium red onion, diced
- 1 cup halved kalamata olives
- ½ cup crumbled feta cheese, plus more for garnish
Dressing Ingredients
- Zest of 1 lemon
- Juice of 2 lemons
- ½ cup extra virgin olive oil
- 1 clove garlic, grated
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- Kosher salt to taste
- Freshly ground black pepper to taste
Step-By-Step Recipe Method – Lemony Kale Orzo Salad With Chicken
- In a large mixing bowl, add the chicken tenders, 3 tablespoons olive oil, lemon juice, garlic powder, onion powder, oregano, salt and pepper. Mix until the chicken is thoroughly coated in the seasoning mixture. Cover and refrigerate for a minimum of 30 minutes or up to 8 hours.
- Once the chicken is done marinating, heat a medium cast iron or stainless-steel skillet over medium heat. Once heated, add a tablespoon of oil. Once the oil is shimmering, use tongs to place the chicken tenders onto the skillet (be careful not to overcrowd and work in batches if necessary). Cook until the chicken tenders are golden brown and release easily, about 4 minutes each side. You can also check for doneness with a meat thermometer – the internal temperature should read 165°F. Set aside on a plate to rest for at least 5 minutes before dicing into bite size pieces.
- Meanwhile, make the dressing. In a measuring cup or mason jar, add olive oil, lemon and juice, garlic, honey, oregano, Dijon mustard, salt and pepper. If using a measuring cup, whisk until combined and thickened. If using a mason jar, close the lid and shake it up!
- To a large mixing bowl, add the kale, orzo, chickpeas, onion, kalamata olives, and feta. Drizzle the dressing over top and toss until well combined and coated. Transfer to serving bowls and top with a generous amount of the diced lemon chicken and more crumbled feta. Serve with lemon wedges and enjoy!
How long does this Lemony Kale Orzo Salad keep in the fridge?
This salad is great for meal prep and keeps in the fridge for up to 4 days! I personally love having it for leftovers because the kale becomes a bit more tender and the flavors continue to meld together.
Can I use rotisserie chicken for a shortcut?
Of course! I highly encourage using rotisserie chicken in this recipe and do so often. Especially if you’re short on time and don’t feel like turning on the oven! Just shred or dice the chicken and add to the salad in place of the chicken tenders.