Recipes and Cooking Orzo Chicken Salad with Avocado-Lime Dressing 4.3 (3) Skip the bottled stuff, and dress this satisfying yet healthy chicken salad with our tangy avocado sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 11, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Chill Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ⅔ cup dried whole wheat or regular orzo pasta (3 ounces) 1 cup fresh or frozen whole kernel corn 2 cup shredded or chopped cooked chicken breast 1 cup grape tomatoes, halved ¼ cup snipped fresh cilantro ½ cup crumbled reduced-fat feta cheese (2 ounces) 1 small avocado, seeded, peeled, and cut up ⅓ cup cold water ½ teaspoon finely shredded lime peel ¼ cup lime juice 4 cloves garlic, minced ½ teaspoon crushed red pepper ¼ teaspoon salt Directions In a medium saucepan cook orzo according to package directions, adding corn during the last 1 minute of cooking; drain. Rinse with cold water; drain well. Divide orzo evenly among four salad containers. Top evenly with chicken, tomatoes, and cilantro. Sprinkle with cheese. Cover and chill for 2 to 24 hours. For dressing, in a blender or food processor combine avocado, water, finely shredded lime peel, lime juice, garlic, crushed red pepper, and salt. Cover and blend until smooth. Divide dressing evenly among four small containers. Cover and chill for 2 to 24 hours. To serve, drizzle one dressing portion over one salad portion. Cover and shake to combine or toss with a fork to combine. To Take: To tote, place salad and dressing containers in an insulated bag with an ice pack. Rate it Print Nutrition Facts (per serving) 321 Calories 10g Fat 30g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 321 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 65mg 22% Sodium 439mg 19% Total Carbohydrate 30g 11% Total Sugars 3g Protein 30g Vitamin C 16.5mg 83% Calcium 90.9mg 7% Iron 2mg 11% Potassium 544mg 12% Folate, total 52.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.