Chicken Orzo Salad Recipe

Begin by cooking the orzo according to the package directions until al dente. Drain thoroughly, then transfer the warm pasta into a large serving bowl. Set aside to cool slightly while preparing the remaining components.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken, season it evenly with salt and pepper, and sauté for 5 to 6 minutes, or until the pieces are fully cooked and begin to develop a golden exterior. Stir occasionally to ensure even browning. Depending on the thickness of the chicken, cooking time may vary slightly. Once done, transfer the chicken along with any pan juices into the bowl with the orzo.
Add the halved cherry tomatoes, diced cucumbers, green onions, chopped parsley, and basil to the bowl. Gently toss to combine the ingredients, ensuring an even distribution of vegetables and herbs throughout the salad.
In a separate small bowl, prepare the lemon vinaigrette by whisking together the olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper. Adjust the seasoning to your liking by tasting and adding more salt, lemon juice, or honey as needed to balance the flavor.
Pour the vinaigrette evenly over the orzo mixture. Using a large spoon or salad tongs, toss gently until the salad is well coated and the flavors are fully incorporated. Serve immediately, or cover with plastic wrap and refrigerate for later. This salad is delicious both chilled and at room temperature.