Chicken Orzo Salad with Mushrooms

  • Yield: 4 servings


1/4cup extra-virgin olive oil, divided
3 1/2cups fresh white button mushrooms, sliced
1ounce grilled, sliced skinless and boneless chicken breasts
1/4cup sweet red bell pepper, diced
1/2 fresh lemon juice
1/4teaspoon salt
1teaspoon ground black pepper
1/2teaspoon garlic, minced
3 1/2cups cooked orzo or other small pasta
1/4cup crumbled feta cheese
1/4cup arugula or salad greens and parsley, for garnish


  1. In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes. In a medium sized bowl, combine mushrooms with chicken and bell pepper.
  2. In a small bowl stir together the remaining 2 tablespoons of olive oil, lemon juice, salt, pepper and garlic. Toss half of the dressing with the mushroom chicken mixture.
  3. In a large bowl, toss orzo with feta and remaining dressing until well coated. Spoon orzo onto a serving platter; top with mushroom-chicken mixture. Garnish with arugula or other salad greens and sprinkle with chopped parsley, if desired.

Recipe courtesy of the Mushroom Council’s Mushroom Channel

Nutritional Info *per serving

  • Calories 300
  • Fat 18g
  • Saturated Fat 5g
  • Cholesterol 17mg
  • Fiber 3g
  • Sugars 3g
  • Protein 9g