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Lemony Orzo-Veggie Salad With Chicken

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“This is from Cooking Light July 2010. I brought it to a picnic and it went over well. It's mayo free so it holds up well on a hot day. I liked it so much, Thought I'd post it here for safekeeping. I did make a bit more of the dressing than the recipes called for, seemed a little dry otherwise.”
READY IN:
20mins
SERVES:
4-6
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
  2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

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