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Gluten-Free Orzo Salad with Lemon-Dill Vinaigrette

This recipe instantly became one of my faves. I eat animal protein throughout the week, which was a decision I made when my body called me back to it after years of feeling low-energy. Chicken breast, with its lean and high-quality protein content, takes center stage in this dish. Protein is essential for the body, aiding in muscle repair, immune function, and overall well-being. In addition to its protein punch, chicken breast is a great source of essential vitamins and minerals like B vitamins and selenium.

The other ingredients are nutrient powerhouses as well! We’ve opted for Jovial Foods’ cassava orzo, a gluten-free alternative to traditional orzo. Cassava orzo is not only gluten-free but also rich in fiber, providing digestive benefits. Spinach, carrots, celery, and green onions come together to add a variety of textures, vibrant colors, and a dose of essential nutrients. These veggies are packed with vitamins, minerals, and antioxidants that contribute to your overall health and well-being.

Serves 3-4


2 cups cooked Jovial Foods cassava orzo (or normal orzo if you’re not gluten free)
2 cups roughly chopped spinach
2 cups shredded cooked chicken breast
1 cup thinly sliced or shredded carrots
1/2 cup thinly sliced celery
1/2 cup chopped green onion

For the lemon dill vinaigrette:

3 tbsp olive oil
3 tbsp lemon
2 tbsp chopped dill
1 clove garlic, minced
1 tsp dijon mustard 
1 tsp honey or maple syrup
salt to taste


  1. In a small bowl or jar, add all of the lemon dill vinaigrette ingredients and shake or stir until combined.
  2. In a large bowl, add all of the salad ingredients. drizzle the vinaigrette on top and toss to combine. best served fresh but will also keep well in the fridge for several hours.



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