Ingredients!
1 large chicken breast, trimmed
8 oz (3 cups cooked) orzo pasta
1 (15 oz) can be corn, drained or kernels from 2 cooked corn on cobs
4 boiled eggs, cubes
1 red or orange pepper pepper
1 carrot Christmas or grated
3/4 cup green onion (red onion can be used), finely chopped
4-5 small garden cucumbers
Salad dressing ingredients!
3 tablespoons of Greek yogurt
3 tablespoons mayo
3 tablespoons of sunflower oil or olive oil
Juice from 1 large lemon (about 4 tbsp)
1 tablespoon dill or parsley, finely chopped
1/2 tablespoon of salt or to taste
1/4 pepper
Preparation!
Whisk together dressing ingredients and refrigerate until ready to use.
Cut chicken breast in half lengthwise and season both sides with salt and pepper. Place a large frying pan, over medium heat and add 1 tablespoon oil. Add seasoned chicken to pan and saute chicken until golden brown and cooked through (about 3 minutes per side). Remove to a cutting board, cool to room temperature and then dice.
Cook pasta in salted water until aldente, according to packing instructions. Rinse with cold water and drain well.
In a large bowl, combine all your pasta salad Ingredients cubes with biscuits, 3 cups of cooked orzo pasta, corn, diced eggs, cucumber and bell peppers, Christmas red carrot and chopped green onion. Toss salad together and drizzle with creamy dressing and toss again to combine. Add salt to taste if desired.