Chicken Orzo Salad with Mushrooms

  • Yield 4 servings

Cheesy pasta is topped with a delicious mushroom chicken mixture and beautifully garnished with arugula.


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



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