Cheesy Chicken Broccoli Orzo
A crunchy, creamy, and colorful summer salad made with corn, cheese, bell peppers, and crushed Fritos for a bold and delicious flavor explosion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups corn (fresh, canned, or thawed frozen)
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 1 cup mayonnaise
- 1 bag (9.25 oz) Fritos corn chips, crushed
- Salt and pepper to taste
Instructions
1. In a large mixing bowl, combine the corn, shredded cheddar cheese, chopped red and green bell peppers, and red onion.
2. Add the mayonnaise and stir until everything is evenly coated.
3. Season the mixture with salt and pepper to taste.
4. Refrigerate the salad for at least 30 minutes to chill and allow the flavors to blend.
5. Just before serving, fold in the crushed Fritos corn chips.
6. Serve immediately for the best crunchy texture.
Notes
Add Fritos just before serving to keep them crunchy.
You can mix in diced jalapeños for extra heat.
Leftovers can be stored in the fridge, but the chips will soften over time.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Find it online: https://paulakitchen.com/cheesy-chicken-broccoli-orzo/