I’m back in Austin after a month on the East Coast, where I visited with family for the holidays and stayed with Rahul in DC for 2 weeks. It was so nice to relax and especially to be with Rahul for so long, but I had to return to Texas eventually. And now we’re in the home stretch of my Master’s degree and it will be May sooner than I know!
While hanging out in DC, I cooked for Rahul but nothing blogworthy. In fact, I made this, this, and this recipe because they’re easy and make for lots of leftovers! I know them by heart. And so should you.
However, now that I am back in my own kitchen and a need to have food on hand to pack lunches, I got to cooking a bit yesterday and made a really simple pasta salad. Have I ever told you how much I love pasta salad? I really, really love pasta salad. And this one is simple, healthy, and contains one of my favorite condiments: barbecue sauce.
Note: this dinner seemed a little beige so I added some broccoli on the side at the last minute. Next time, I’d probably add it to the actual pasta salad, but that is your judgement call.
BBQ Chicken & Orzo Salad (serves 4-5)
2 boneless, skinless chicken breasts
1/4 cup barbecue sauce (of choice), divided
1/2 cup orzo, uncooked
1 1/2 cup corn
1/3 cup plain, non-fat yogurt
1 tsp garlic powder
salt & pepper to taste
In a bowl, marinate chicken breasts in 3 T of barbecue sauce for 20-30 minutes. Bake chicken at 375* for 30 minutes or until fully cooked. Using two forks, shred the chicken breasts and set aside in a mixing bowl to cool. Boil and drain the orzo, adding it to the bowl with the shredded chicken. Drain the corn (if using canned corn) and add to mixing bowl. In a small bowl, combine 1 T barbecue sauce with yogurt and garlic powder. If you use Greek yogurt, your mixture will be too thick so you may want to thin it out with a touch of water. Pour the yogurt mixture over the chicken, orzo, and corn and mix thoroughly. Add salt and pepper to taste. Refrigerate at least 2-3 hours and serve chilled.