Grilled Chicken Orzo Salad

You were invited to a bbq and want to bring something different that doesn't need to be refrigerated. This is the perfect Summer salad, just for those times. It can be made ahead with a few simple ingredients and it will look like you were in the kitchen all day making it!

This was my creation about 30 years ago when I had grilled chicken and corn left over from the previous night's dinner. My family does not like left overs, so I've found creative new ways to use them so they're not wasted. I'm sure you could use Perdue Short Cuts (grilled chicken) if you don't want to spend the time grilling your own chicken breasts. I make my own because I can control the amount of salt I use.

Let's get started you'll need:

4 grilled chicken breasts

1 jar mild salsa

1 whole head of garlic - chopped fine (can use less-this is according to taste)

1 cup corn (if frozen, allow to thaw)

1/2 tsp black pepper

1 tsp oregano (dried is fine, but I use fresh)

1 tsp parsley - FRESH

2 tbsp chopped FRESH basil (save a few leaves for garnish)

1 tbsp lemon zest

1/4 cup olive oil (maybe a little more)

1 box cooked Barilla orzo pasta - drained

Grill the chicken on high heat allowing it to get the beautiful grill marks. Make sure your chicken is completely cooked and allow it to cool down. You're going to cut the chicken on the bias (on an angle with the grain of the meat) into small pieces and set aside.

Cook the orzo pasta according to the directions on the box and drain completely. Add some olive oil to keep the pasta from sticking to itself. In a large bowl, combine the pasta, the salsa, corn, oregano, parsley, basil, lemon zest and the olive oil. Mix well. The pasta should be completely coated and on the wet (not saturated) side. If not, add a little more olive oil.

Place the chicken on top of the well mixed orzo salad and season with pepper (salt optional). Finish with a beautiful bouquet of fresh basil.

This is a base recipe and you can add or delete what you like. If I'm making this for friends and not my family, I add chunks of my favorite cheese. A brie, sharp cheddar or American cheese would be a great addition. Small Summer peas would also be a fun addition to this salad or chick peas. Be creative and make this your own.

This make ahead recipe will stay in the refrigerate for a few days. I always make it the day before I need it so the extra time allows the flavors to marry.

I've made this for a fancy girls brunch by adding a Capriccio Salad, toast points and sliced cucumbers with olive oil and oregano. It looked so fancy and it all came together in less then 30 minutes!

Everyone commented on how beautiful the platter looked and how delicious it tasted. Of course we had to have a BIG GLASS OF RED WINE. After all, it's not a party until you open a bottle of wine, right?

Enjoy this easy to make Grilled Chicken Orzo Salad recipe and have a tasty BBQ.