Creamy Chicken Orzo Salad with Honey Mustard Dressing

For the Honey Mustard Dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 3 tablespoons Greek yogurt or mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Cook the Orzo

1. Bring a large pot of salted water to a boil.
2. Add the orzo pasta and cook according to the package instructions (typically 7-9 minutes), stirring occasionally to prevent sticking.
3. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and remove excess starch.
4. Set aside to cool completely.

Step 2: Prepare the Chicken

• If using raw chicken, season it with salt, pepper, and a touch of olive oil before grilling, baking, or pan-searing until fully cooked (internal temperature of 165°F or 74°C).
• Once cooked, shred or dice the chicken into bite-sized pieces.

Step 3: Chop the Vegetables

• Dice the cucumber, red onion, and bell peppers into small, uniform pieces.
• Halve the cherry tomatoes and chop the parsley finely.

Step 4: Make the Honey Mustard Dressing

1. In a medium-sized bowl, combine Dijon mustard, honey, Greek yogurt (or mayonnaise), olive oil, lemon juice, and minced garlic.
2. Whisk the ingredients together until the dressing is smooth and creamy.
3. Taste and adjust seasoning with salt and black pepper as needed.

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