A Spring Mix {Layered Lemony Orzo Salad with Strawberry Glazed Grilled Chicken}

I have what one might call an affinity for jars. Okay, that might be an understatement; it might just be an obsession. I don't know if it is the nostalgia reminding me of the pickled okra or preserved figs that my Grandma Mary would "put up" each year that makes them so attractive. Or, just how useful they are for all sorts of storage (for food and otherwise) that compels me to buy a case each time I happen upon a new shape, size or color. 

For years, I've used glass canning jars as serving dishes for a wide variety of desserts like creme brulee and peach fools. When I saw them used as a super easy way to carry and serve individual servings of salad, I was hooked. I first made this salad as part of our family Easter meal and it was such a success that I knew it would be part of the next TGK Cooking Club session. Starting with this Layered Lemony Orzo Salad as a jumping off point, I created a menu for A Spring Mix that also had a common thread of strawberries running through it.  It was a great way to enjoy some of the best flavors of the season. 

One of the lucky by-products of these dinner classes is leftovers. We enjoyed that Lemony Orzo salad for lunch a couple of days and this evening, I decided to add some grilled chicken thighs as a topper on the salad to change it up and make it a whole new meal. 

Layered Lemony Orzo Salad (adapted from Rebecca Rather)

serves 6

Dressing

• 1/4 C freshly squeezed lemon juice (about 1 large lemon)
• 1/2 C white wine vinegar
• 2 Tbsp honey
• 2/3 C olive oil
• 1/2 C Feta Cheese, crumbled

In a quart jar (or medium bowl) add lemon juice, vinegar, honey and olive oil. Seal tightly and shake well (or whisk if using a bowl). Season with salt and pepper to taste and then add feta. Shake or whisk. Cover and refrigerate until ready to use. 

Salad

• 1/2 lb orzo (found in pasta section of grocery store)
• 8 oz salad greens (I like mixed baby greens that have a bit of arugula for a peppery taste)
• 3 green onions, thinly sliced to include part of the green tops
• 1 C cherry tomatoes, halved
• 1/4 C pitted kalamata olives, chopped 
• 1 cucumber, peeled and coarsely chopped
• 1/2 C Feta Cheese, crumbled
• 1/4 C pine nuts, toasted

1. Cook orzo according to package directions. Drain and run under cold water to stop cooking process. Place orzo in a medium bowl and toss with 1/4 C of the prepared dressing. In a small bowl, mix together the green onions, tomatoes, cucumber and olives. 
2. Assemble salads: have 6 (1-pint) wide-mouth jars with lids ready. In each jar: spoon 1/3 C of the orzo mixture; 1/4 C vegetable mixture; 1 Tbsp feta cheese; 1/2 C packed greens. Spoon about 1 Tbsp of  dressing on top of each salad and sprinkle with 1 tsp pine nuts. (You will have additional dressing left over for another use of your choosing.) Top with lids and keep refrigerated until ready to serve. When it is time to eat, give each guest a jar and have them shake the jar to mix up the contents and enjoy!

If you don't have the jars and don't want to invest, this salad is just as lovely tossed up in a large bowl and served in salad bowls. In fact, that is what we did as we re-worked this salad for dinner last night. Tossed it up in salad bowls and topped it with: 

Strawberry Glazed Grilled Chicken 

• 4-6 boneless skinless chicken thighs
• 1/4 C strawberry jam
• 1/4 C olive oil
• 3 Tbsp apple cider vinegar
• 2 Tbsp water
• 1 tsp sugar
• 1 clove garlic minced or through the press
• salt and pepper to taste

Whisk together all ingredients except chicken. (This is a fabulous vinaigrette(adapted from Southern Living Magazine)  that we used on a slaw during cooking class - I used the leftovers to marinate the chicken later in the week). Marinate chicken thighs in 1/3 C or so of dressing. Grill outdoors until done. Slice in thin strips and top the orzo salad. 

This was such a great combo. The light lemony flavor was paired well with the sweetness of the strawberry marinade on the smoky grilled chicken. It was a great way to freshen up some leftovers and make for a very quick dinner!

Fresh Salads and grilled meats are a hint that Summer is right around the corner,  and quick dinners are always a good thing - try it out and let me know what you think.

Happy Cooking!

sld

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