Ingredients!
1 large chicken fillet, trimmed
8 oz (3 cups cooked) orzo pasta
1 (15oz) can maize, drained or grains of 2 boiled corn on the cobs
4 boiled eggs, diced
1 red or orange bell pepper diced
1 carrot julienned or grated
3/4 cup green onion (red onion can be used), finely chopped
4-5 small garden cucumbers
Salad dressing ingredients!
3 tablespoons pure Greek yogurt
3 tablespoon mayo
3 tablespoons sunflower oil or olive oil
Juice from 1 large lemon (about 4 tablespoons)
1 tablespoon dill or parsley, finely chopped
1/2 tablespoon salt or to taste
1/4 pepper
Preparation!
Beat the ingredients before serving and cool them until they are ready for use.
Cut chicken breasts in half lengthwise and season both sides with salt and pepper. Place a large frying pan over medium-high heat and add 1 tablespoon of oil. Add seasoned chicken to the pan and fry chicken until golden brown and tender (about 3 minutes per side). Remove on a cutting board, cool to room temperature and then cut into cubes.
Cook the pasta in salted water until aldente, according to the instructions on the package. Rinse with cold water and drain well.
Mix all your pasta salad in a large bowl. Diced chicken fillet, 3 cups of cooked orzo pasta, corn, diced egg, cucumber and bell pepper, julienned carrot and chopped green onion. Mix the salad and then sprinkle with a creamy dressing and throw again to combine. Add salt if desired.