Well, I bought a big bag of chicken tenders at Costco. That means I’ve been through a lot of people’s chicken tenders. I really like them because they cook quickly and are so tender, as their name suggests, which makes them ideal for a quick meal. This pasta salad came about because I’ve been wanting to make an orzo pasta salad for a while. After wandering around the grocery store for a while, we settled on a Chicken Tender Orzo Pasta Salad with Lemon Dill. It’s a mouthful, right? I love the refreshing taste of lemon and dill. I think they would be great with a cold pasta salad in the summer. This dish is great because it’s served cold, which means you can make it any time of day, and boom, dinner is ready. It’s a great side dish, main dish, or potluck. Simple to make and refreshingly flavorful to keep you satisfied while still being light on a hot summer day.
Hands-on time: 15 to 20 minutes
Ready: 1 hour 20 minutes
yield: service 6
1 pound chicken tenders
2 tsp.lemon pepper
1 Tuberculosis.olive oil
8 oz.barley pasta
1 cup frozen peas, thawed
1 red bell pepper, seeded and diced
1/4 cup chopped fresh dill
2 lemons, juiced
1. Heat a heavy skillet or griddle over medium-high heat.
2. Remove excess fat from the chicken tenders. Season both sides with lemon pepper and salt. Swirl the olive oil in the pan, then cook the chicken tenders in the pan, about 3 minutes per side, until cooked through. Actual cooking time will depend on the thickness of the chicken.
3. Meanwhile, cook the orzo according to package directions. flow away. Rinse with cold water to cool pasta.
4. Transfer the cooked orzo to a large bowl. Stir in peas, red bell pepper, dill, and lemon juice. Add a pinch of salt, to taste.
5. Cut the chicken into bite-sized pieces and toss the pasta all over to coat. Refrigerate for at least 1 hour to cool before serving.