Look for my bimonthly favorite time-friendly trim& TERRIFIC™ recipes from my Louisiana kitchen. Check out new summer recipes on www.hollyclegg.com
Too hot to cook? On summer days, I know when it comes to dinner, I prefer a lighter meal. So, I have found myself making entrée salads, which are a satisfying family friendly one-dish meal. I often turn to the large selection of salads in my Gulf Coast Favorites cookbook which have turned out to be some of my easiest and favorites. For this great chicken salad with a unique combination of ingredients and a light vinaigrette, just throw extra chicken on the grill for tomorrow’s salad. Try using edamame (fancy name for shelled soybeans), as you will love the nutritional bonus, crunch and flavor. Look for frozen edamame in the freezer section at the grocery. Edamame is “the new green pea” in my eyes.
I have also had fun trying out the various flavors of Nakano seasoned rice vinegars that I use in this vinaigrette. I personally enjoy the red pepper flavor adding the perfect amount of kick, or the roasted garlic giving that mellow, sweet roasted garlic flavor. Best of all, these vinegars are all natural, low calorie, no fat, gluten free, no preservatives and 50% less sodium than other seasoned rice vinegars.
**Email me a creative way to use the Nakano seasoned rice vinegars – the first 10 people that email me at info@hollyclegg.com I will mail a coupon for a FREE bottle…include your address.
2 cups orzo pasta
2 cups diced, rotisserie, skinless white chicken
1 cup frozen peas, thawed, or shelled edamame
1/2 cup chopped green onions
1/2 cup crumbled reduced-fat feta cheese
1 cucumber, peeled and chopped
8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
2 teaspoons dried dill
1 tablespoon lemon juice
2 tablespoons Nakano Seasoned Rice Vinegar (or flavored)
2 tablespoons olive oil
1 teaspoon minced garlic
Salt and pepper to taste
1. Cook orzo according to package directions. Drain.
2. In large bowl, combine orzo, chicken, peas, green onions, feta, cucumber, tomatoes, and dill.
3. In another bowl, whisk together reserved sun dried tomato water with remaining ingredients.
4. Toss with orzo mixture. Refrigerate for at least 1 hour before serving.
Terrific Tidbit: To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft.
HOLLY’S BUZZ
·Watch my cooking segment, Holly’s trim&TERRIFIC™ Kitchen on www.twilatv.org/hollyclegg preparing Taco Rice Salad.
·Holly’s gone mobile with Holly’s Mobile Rush Hour Recipes: Holly’s most popular recipes on today’s most popular phones. FREE for limited time: Iphone: download today on iphone apps Blackberry featured on www.handango.com
Look for my bimonthly favorite time-friendly trim& TERRIFIC™ recipes from my Louisiana kitchen. Check out new summer recipes on 
