Lemon Pepper Chicken & Risoni Salad
Servings 4
Calories 623
Ingredients
- 1 tsp chicken stock powder
- 1.5 cups risoni orzo pasta
- 8 chicken tenderloins chicken breasts or thighs work too
- 1 tsp extra virgin olive oil
- 1 tbsp lemon pepper seasoning
- 1 cup cherry tomatoes quartered
- 1 red capsicum diced
- 1 lebanese cucumber chopped
- 0.5 red onion sliced
- 1 cup parsley leaves or mint leaves, chopped
- 100 g feta cheese crumbled
- 0.5 cup pine nuts toasted
- 2 tbsp 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 (8 minutes). Drain and run under cold water.1 tsp chicken stock powder, 1.5 cups risoni
- 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.8 chicken tenderloins, 1 tsp extra virgin olive oil, 1 tbsp lemon pepper seasoning
- For the dressing: Mix together all the ingredients in a bowl or jug. Season and adjust to taste.1 lemon, sea salt & cracked black pepper
- 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.1.5 cups risoni, 1 cup cherry tomatoes, 1 red capsicum, 1 lebanese cucumber, 0.5 red onion, 1 cup parsley leaves, 100 g feta cheese, 0.5 cup pine nuts, 8 chicken tenderloins, sea salt & cracked black pepper