Family vacation at the beach entails 19 people in one house under one roof for a week. We love it, but let’s face it: even the closest of families can be so confined.
This year at the beach, it’s rained almost every day, further compounding our “togetherness.” We’ve played games, taken a trip to the local aquarium, had a dance off, played hide-and-seek with the kids (which ended badly with a downed shower curtain rod), watched movies and made T-shirts. There have been funny moments, and there have been a few tense moments.
However, there is always harmony during mealtime. Prep time constitutes happy hour. Then, we feed the kids. After the kids are full, they are dispatched to the “kids’ room” for Legos, pool or Toss Across while the adults eat.
The adults have taken to eating on the porch if the weather is conducive. This summer salad has the perfect, beachy flavors. Salty air, optional.
Lemon Orzo Chicken Salad
1/4 cup orzo, uncooked
3 cups grilled chicken breast, chopped
1 1/2 cups baby spinach
1 cup grape tomatoes, halved
1/2 cup red bell pepper, chopped
1/4 cup pre-chopped red onion
2 Tbs fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbs red wine vinegar
1 Tbs extra virgin olive oil
1/8 tsp salt
1/8 tsp black pepper
6 Tbs (1 1/2 oz) goat cheese, crumbled
Cook orzo according to package directions, omitting salt and fat; drain well.
Combine orzo, chicken and the next 6 ingredients (through oregano) in a large bowl; toss well.
Combine vinegar, oil, salt and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.
Nutritional Information: Calories Per Serving: 274, Calories from Fat: 71, Fat: 8 g, Trans Fat: 0 g (1 g Saturated Fat), Cholesterol: 96 mg, Sodium: 215 mg, Potassium: 488 mg, Carbohydrates: 12 g, Fiber: 2 g, Sugar: 2 g, Protein: 38 g.
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