Spring Orzo Salad with Crispy Shallot Dressing
DATE: March 29, 2026
This bright spring salad is like a fresh, upbeat song — light, colorful, and full of flavor. Tender orzo, sweet spring peas, asparagus, chicken, feta, and fresh dill come together with a warm crispy shallot dressing that adds incredible flavor and texture. The shallots are lightly fried in olive oil, then the same oil becomes the base of the tangy fennel citrus dressing, tying everything together into a fresh, vibrant dish that’s perfect for spring lunches, brunch, or a light dinner.
- Time: 40 mins
- Serves: 6
Featured product
The Fennel Countdown
Fennel Citrus Blend
The Fennel Countdown Refill
Fennel Citrus Blend
Salad
- 1½ cups orzo, cooked and cooled
- 2 cups frisée lettuce
- 1 cup spring peas, cooked and cooled
- 8–10 spears asparagus, cooked and cooled, cut into pieces
- ½ lb chicken breast, cooked and sliced or chopped
- ½ cup feta cheese crumbles
- ¼ cup fresh dill, chopped
Crispy Shallot Dressing
- 4 tbsp olive oil
- 1 medium shallot, thinly sliced
- 2 tbsp apple cider vinegar
- 1 tsp grain Dijon mustard
- 1 tbsp Healthy On You® The Fennel Countdown Fennel Citrus Blend
Directions
- Cook ingredients ahead of time: Cook the orzo, chicken, asparagus, and peas. Allow everything to cool before assembling the salad.
- Make the crispy shallots: Heat the olive oil in a small pan over medium heat. Add the thinly sliced shallots and cook until lightly golden and crispy, about 3–5 minutes. Allow the shallots and oil to cool then transfer to a small bowl or mason jar.
- Make the dressing: In a small bowl, whisk together the shallots and oil, apple cider vinegar, Dijon mustard, and Fennel Citrus Blend. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the cooked orzo, frisée lettuce, peas, asparagus, chicken, feta cheese, and fresh dill.
- Dress the salad: Pour the dressing over the salad and toss gently to combine.
- Note: This recipe is great for meal prep for a few days. Frisée lettuce can be substituted with arugula.
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