Mediterranean Orzo And Chicken Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient

Ingredients

 Cooked orzo pasta2 1⁄2 Cup (40 tbs) (Cooked Without Salt Or Fat)
 Diced cooked chicken2 Cup (32 tbs)
 Peeled cubed english cucumber1 1⁄2 Cup (24 tbs)
 Quartered grapes/Quartered cherry tomatoes1 Cup (16 tbs)
 Chopped red onion1⁄2 Cup (8 tbs)
 Chopped red bell pepper1⁄2 Cup (8 tbs)
 Chopped fresh flat leaf parsley1⁄3 Cup (5.33 tbs)
 Chopped kalamata olives/Chopped ripe olives1⁄4 Cup (4 tbs)
 Fresh lemon juice1⁄4 Cup (4 tbs)
 Olive oil1 1⁄2 Tablespoon
 Black pepper1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Garlic2 Clove (10 gm), minced
 Bottled minced garlic2 Teaspoon
 Crumbled feta cheese1 1⁄3 Ounce (1/3 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 3341 Calories from Fat 617

% Daily Value*

Total Fat 68 g104.7%

Saturated Fat 12.8 g63.8%

Trans Fat 0 g

Cholesterol 369.6 mg

Sodium 1639 mg68.3%

Total Carbohydrates 490 g163.4%

Dietary Fiber 29.6 g118.2%

Sugars 74.6 g

Protein 184 g368.7%

Vitamin A 92.1% Vitamin C 331.2%

Calcium 37% Iron 99.2%

*Based on a 2000 Calorie diet

Directions

1. Combine first 8 ingredients in a large bowl, and toss well.
2. Combine lemon juice and next 4 ingredients in a small bowl,- stir well with a whisk. Pour over orzo mixture,- add cheese, tossing gently to coat. Serve at room temperature, or cover and chill up to 2 days.
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