Basil Lemon Chicken Orzo Salad

Ingredients

Salad

• 3 cups Cooked Orzo

• 1 large Chicken Breast, cut into 1” cubes

• 2 Tbsp Sicilian Lemon Infused Olive Oil, divided

• 2 Tbsp Basil Barrel Aged Balsamic or Barrel Aged Dark Balsamic Vinegar

• 2 tsp Mediterranean Rosemary Rub & Seasoning

• 1 tsp Roasted Garlic Infused Sea Salt

• 1 Red Bell Pepper, diced

• 2 cups Spinach chiffonade, lightly packed

• ¼ large Red Onion, finely diced

• 5 large Leaves of Basil chiffonade

• 1 small Avocado, diced

Dressing

• ¼ cup Basil Barrel Aged Balsamic or Barrel Aged Dark Balsamic Vinegar

• ¼ cup Sicilian Lemon Infused Olive Oil

• 1 tsp Mediterranean Rosemary Rub & Seasoning

• ½ tsp Roasted Garlic Infused Sea Salt

Directions

1. Cook orzo according to package directions, measure out three cups, and set aside in a large bowl.

2. In a bowl, marinade chicken with 1 Tbsp Sicilian Lemon Infused Olive Oil, 2 Tbsp Basil Barrel Aged Balsamic or Barrel Aged Dark Balsamic, 2 tsp Mediterranean Rosemary Rub & Seasoning, and 1 tsp Roasted Garlic Infused Sea Salt. Let marinade for 30 minutes.

3. In a skillet over medium-high heat, add 1 Tbsp Sicilian Lemon Infused Olive Oil. Once the oil is shimmering, add chicken and cook until browned about 6-7 minutes.

4. In a small bowl whisk together the ingredients for the dressing.

5. Toss the cooked orzo in the dressing.  Add in red bell pepper, spinach, red onions, and basil and toss to combine. Top with avocado and chicken. Can be enjoyed hot or cold!