Orzo Salad with Grilled Vegetables and Chicken
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Orzo Salad with Grilled Vegetables and Chicken
To create this orzo salad with grilled vegetables and chicken - chicken, asparagus, and zucchini are marinated, grilled, and tossed with sun-dried tomatoes, arugula, herbs, and white truffle glace for a bright salad.
Ingredients
Directions
In a small bowl, whisk the marinade ingredients together until well combined.
Place chicken in one sealable bag and the vegetables in another. Pour half of the marinade over the chicken. Seal bag and evenly distribute marinade around chicken. Marinate for at least 1 hour.
Pour the remaining marinade over the vegetables. Seal bag and gently tilt and flip the bag to distribute marinade, being careful not to separate the onion rings. Marinate for at least 30 minutes and up to 1 hour.
Preheat the grill to medium-high heat. Grill the chicken, 8-10 minutes total, flipping halfway. Grill onions and zucchini, 5-6 minutes total, also flipping halfway. Grill the asparagus 2-3 minutes, rotating after a minute or two.
Chop asparagus, zucchini, and onions into ½ inch pieces.
Allow chicken to rest for at least 10 minutes after removing from heat. Use two forks to shred chicken into bite size pieces.
While chicken is resting, whisk together the dressing ingredients together in a small bowl.
In a large bowl, combine the pasta, chopped vegetables, shredded chicken, sun-dried tomatoes, and shaved parmesan. Pour dressing over salad and use a wooden spoon to gently mix together. Add arugula and toss to incorporate. Serve immediately with extra parmesan and a drizzle of Colavita White Truffle Balsamic Glace, if desired.
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Ingredients
Directions
In a small bowl, whisk the marinade ingredients together until well combined.
Place chicken in one sealable bag and the vegetables in another. Pour half of the marinade over the chicken. Seal bag and evenly distribute marinade around chicken. Marinate for at least 1 hour.
Pour the remaining marinade over the vegetables. Seal bag and gently tilt and flip the bag to distribute marinade, being careful not to separate the onion rings. Marinate for at least 30 minutes and up to 1 hour.
Preheat the grill to medium-high heat. Grill the chicken, 8-10 minutes total, flipping halfway. Grill onions and zucchini, 5-6 minutes total, also flipping halfway. Grill the asparagus 2-3 minutes, rotating after a minute or two.
Chop asparagus, zucchini, and onions into ½ inch pieces.
Allow chicken to rest for at least 10 minutes after removing from heat. Use two forks to shred chicken into bite size pieces.
While chicken is resting, whisk together the dressing ingredients together in a small bowl.
In a large bowl, combine the pasta, chopped vegetables, shredded chicken, sun-dried tomatoes, and shaved parmesan. Pour dressing over salad and use a wooden spoon to gently mix together. Add arugula and toss to incorporate. Serve immediately with extra parmesan and a drizzle of Colavita White Truffle Balsamic Glace, if desired.