Orzo Salad with Chicken, Mint & Summer Peas
Looking for an easy spring dish that'll dazzle at your next potluck picnic or dinner party? This one is your best bet—the bright, fresh lemon and mint flavors are a perfect compliment to tender chicken breast.
Stir together yogurt, mint, 2 tablespoons of the olive oil, lemon zest, 1/2 teaspoon of the salt, and the pepper; set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion and remaining 1/4 teaspoon salt to pan and cook for 5 minutes. Reduce heat to medium and add chicken to skillet and cook, stirring often, for 7 minutes or until cooked through; remove from heat.
Meanwhile, bring a medium-size saucepan of salted water to a boil and cook orzo about 10 minutes or until al dente. Add peas to saucepan for final 3 minutes of cook time. Drain orzo mixture and place in a large serving bowl.
Add chicken mixture, fennel and feta to orzo mixture and pour prepared dressing over top; gently stir to combine and serve immediately.