Lemon Pepper Chicken & Risoni Salad
Lemon Pepper Chicken & Risoni Salad
Rate this RecipeIngredients
- 1 teaspoon chicken stock powder
- 1 1/2 cups risoni orzo pasta
- 8 chicken tenderloins chicken breasts or thighs work too
- 1 teaspoon extra virgin olive oil
- 1 tablespoon lemon pepper seasoning
- 1 cup cherry tomatoes quartered
- 1 red capsicum diced
- 1 lebanese cucumber chopped
- 1/2 red onion sliced
- 1 cup parsley leaves or mint leaves, chopped
- 100 g feta cheese crumbled
- 1/2 cup pine nuts toasted
Dressing
- 2 tablespoons extra virgin olive oil
- 1 lemon large, juice squeezed, plus extra to serve
- sea salt & cracked black pepper
Instructions
- Bring a large saucepan of water to the boil. Add the stock powder and risoni and cook according to packet instructions (about 8 minutes). Drain and run under cold water.
- Marinate the chicken tenderloins in the olive oil and lemon pepper seasoning. Place a large frying pan over medium–high heat and cook the tenderloins for about 5 minutes each side (depending on size). Remove and set aside.
- For the dressing: Mix together all the ingredients in a bowl or jug. Season and adjust to taste.
- Place the risoni, cherry tomatoes, capsicum, cucumber, red onion, parsley, feta and pine nuts in a large bowl. Drizzle over the dressing, season well and toss the salad together. Arrange the chicken tenderloins on top and squeeze over some fresh lemon juice before serving.
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