Nutrition per serving may change if servings are adjusted.
⅔ cup dried whole wheat or regular orzo pasta
1 cup fresh or frozen corn kernels
2 cups shredded or chopped cooked chicken breast
1 cup grape tomatoes, halved
¼ cup snipped fresh cilantro
½ cup crumbled reduced-fat feta cheese
1 small avocado, seeded, peeled, and cut up
⅓ cup water
½ teaspoon finely shredded lime peel
¼ cup lime juice
4 cloves garlic, minced
½ teaspoon crushed red pepper
¼ teaspoon salt
To prepare salad: In a medium saucepan, cook orzo according to package directions, adding corn during the last 1 minute of cooking; drain. Rinse with cold water to cool quickly; drain well. In a large bowl, combine orzo mixture, chicken, tomatoes, and cilantro. Sprinkle with cheese. Cover and chill for 2 to 24 hours.
Meanwhile, prepare dressing: In a blender or food processor, combine 1 small avocado, seeded, peeled, and cut up; ⅓ cup water; ½ teaspoon finely shredded lime peel; ¼ cup lime juice; 4 cloves garlic, minced; ½ teaspoon crushed red pepper; and ¼ teaspoon salt. Cover and blend or process until smooth. Transfer dressing to a small bowl. Cover and chill for 2 to 24 hours.
To serve, drizzle salad with dressing.
To make ahead: Prepare salad and dressing as directed and refrigerate in separate airtight containers for up to 24 hours. Toss salad with dressing just before serving. To pack for lunch: Prepare salad and dressing as directed. After chilling, spoon 1 cup of the salad into an airtight container; cover. Spoon ¼ cup of the dressing into a small airtight container; cover. Transport salad and dressing in an insulated lunch box with ice packs and hold for up to 5 hours. To serve, drizzle salad with dressing.