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Roasted Corn Chicken Orzo Salad with Garlic Lime Vinaigrette

🇺🇸 United States · Tex-Mex

Servings: 5 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 1 cup uncooked orzo pasta
  • 3-4 ears of corn, husked
  • 2 small or 1 large poblano pepper
  • 2 cups baby spinach, chopped
  • 2 cups cooked shredded chicken
  • 1/4 cup chopped cilantro
  • 1/4 cup lime juice
  • 1/4 cup grape seed oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dry mustard powder
  • 1 tablespoon chopped cilantro
  • honey, to taste
  • salt and pepper, to taste

Steps

  1. Preheat the grill.
  2. Cook the orzo pasta according to package directions.
  3. Spray corn with cooking spray, sprinkle with salt, and wrap in foil.
  4. Grill the corn for 10-12 minutes, turning every 3-4 minutes, until roasted.
  5. Grill the poblano peppers for 4-5 minutes until the skin chars slightly.
  6. Let the grilled vegetables cool, then dice the poblanos and cut the kernels off the corn.
  7. In a small jar, combine lime juice, oil, garlic, mustard powder, 1 tablespoon honey, and a pinch of salt and pepper.
  8. Cover and shake the jar until the vinaigrette is combined, adjusting honey, salt, and pepper to taste.
  9. In a large bowl, toss together the orzo, corn, poblano, spinach, shredded chicken, and cilantro.
  10. Top with desired amount of vinaigrette and serve immediately, or pack dressing separately for meal prep.

Notes

For meal prep, portion the salad into containers and keep the dressing separate until ready to eat.

Source: www.littlespicejar.com