Whether it’s a simple meal for game night, a light lunch with the girls or the solution to what to bring to a potluck pool-party, this orzo salad works every time.
Cook the orzo first and let it chill in the refrigerator while you prep the other ingredients. I usually poach the chicken but, you can also use leftover roast chicken. No red grapes? No problem. Use green or perhaps substitute strawberries.
Children devour this slightly-sweet salad. If the grapes are small, I leave them whole, however if you use large grapes, slice or cut them in half and if you’re serving this to the little ones, avoid whole grapes and any possibility of choking.
- 4 cups cold, cooked orzo pasta
- 3 cups cooked chicken, shredded
- 1 1/2 cups celery, chopped
- 2 or 3 green scallions, thinly sliced
- 2 cups red grapes
- 1 can (20 oz) pineapple chunks, drained
- 4 tablespoons extra-virgin olive oil (delicate)
- 4 tablespoons apple cider vinegar
- 4 tablespoons orange juice
- 4 tablespoons agave
- 1 teaspoon salt
- Using a large bowl, combine the orzo pasta, chicken, celery and scallions. Season with salt and pepper.
- Stir in the grapes and pineapple.
- In a small bowl, whisk together the olive oil, vinegar, orange juice, agave and salt. Add the dressing to the salad and stir until thoroughly combined. Taste and season with additional salt if necessary. Chill salad for several hours before serving.