Name: Greek Chicken Orzo Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 ½ cups orzo pasta; 2 cooked chicken breasts (grilled or rotisserie), sliced or shredded; 1 cup cherry tomatoes, halved; 1 cucumber, diced; ½ cup Kalamata olives, pitted and sliced; ½ cup feta cheese, crumbled; ¼ cup fresh parsley, chopped; ¼ cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon dried oregano; Salt and pepper, to taste

When the weather warms up, I find myself craving dishes that are light, fresh, and bursting with flavor. That’s exactly why I love making this Greek Chicken Orzo Salad. It brings together tender chicken, vibrant veggies, briny olives, creamy feta, and perfectly cooked orzo—all tossed in a zesty dressing. It’s a dish that feels like sunshine on a plate, and it always disappears quickly at picnics and gatherings.

What makes this salad even better is how incredibly easy it is to prepare. I often whip it up for a quick weeknight dinner or prep a big batch for weekday lunches. It holds up beautifully in the fridge, and the flavors only get better with time. Whether you’re feeding a crowd or just looking to treat yourself to something delicious, this is a recipe you’ll turn to again and again.

Why You’ll Love This Greek Chicken Orzo Salad

Fresh and flavorful: The combination of juicy tomatoes, crisp cucumbers, briny olives, and tangy feta creates a perfectly balanced bite.
Versatile: It works as a main dish or a side and can be customized with your favorite ingredients.
Meal prep friendly: This salad keeps well in the fridge, making it a great option for make-ahead lunches.
Quick and easy: You can have this entire dish ready in under 30 minutes.
Nutritious: Packed with lean protein and veggies, it’s a wholesome option that doesn’t compromise on taste.

What Type of Chicken Works Best for Greek Chicken Orzo Salad?

You really have a lot of flexibility when it comes to the chicken. I usually go for boneless, skinless chicken breasts that I season simply with olive oil, oregano, salt, and pepper, then grill or sauté until juicy and golden. Grilled chicken adds a subtle smoky note that pairs beautifully with the bright Mediterranean flavors.

That said, you can just as easily use rotisserie chicken if you’re short on time, or even leftover roasted chicken. Chicken thighs also work great if you prefer a bit more richness. The key is to keep the chicken moist and flavorful so it complements the salad’s crisp vegetables and creamy feta.

Options for Substitutions

One of the best parts about this salad is how customizable it is! Here are a few ideas for swapping ingredients based on what you have on hand or your personal preferences:

Orzo: If you don’t have orzo, small pasta shapes like ditalini, couscous, or even quinoa make great alternatives.
Chicken: Swap the chicken for grilled shrimp, salmon, or even chickpeas for a vegetarian version.
Feta: Goat cheese or a plant-based feta substitute can be used for a different creamy element.
Olives: Kalamata olives are classic, but you can try green olives or omit them entirely if you’re not a fan.
Dressing: I love a simple olive oil and lemon vinaigrette, but you can also use a red wine vinegar-based dressing or a Greek-style bottled dressing in a pinch.
Veggies: Feel free to add bell peppers, red onion, artichoke hearts, or spinach to boost the veggie factor even more.

Ingredients for This Greek Chicken Orzo Salad

Each ingredient in this salad brings something special to the table, creating a dish that’s vibrant, hearty, and full of Mediterranean flair.

Orzo pasta
The foundation of the salad—these small rice-shaped pasta pieces soak up all the flavors of the dressing and ingredients.
Cooked chicken breast
Provides lean protein and a savory element that makes this salad filling enough for a main course.
Cherry tomatoes
Their natural sweetness and juiciness brighten the dish and add gorgeous color.
Cucumber
Crisp and refreshing, cucumber adds a lovely crunch and balances the brininess of the olives and feta.
Kalamata olives
These dark, briny olives bring bold flavor and a classic Greek touch.
Feta cheese
Crumbled feta lends creaminess and a tangy, salty bite that ties the flavors together.
Fresh parsley
Adds a burst of herbal freshness that complements the richness of the cheese and chicken.
Extra virgin olive oil
The base of the dressing, it adds richness and helps meld the ingredients.
Fresh lemon juice
Bright and zesty, lemon juice lifts the overall flavor of the salad.
Dried oregano
A quintessential Greek herb that infuses the dish with earthy aroma and flavor.
Salt and pepper
Essential for seasoning and balancing the flavors.

Step 1: Cook the Orzo

Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain the orzo, rinse it under cold water to stop the cooking, and set it aside. This helps keep the pasta from sticking and allows it to cool for the salad.

Step 2: Prepare the Chicken

If you’re cooking fresh chicken, season the breasts with olive oil, dried oregano, salt, and pepper. Grill or sauté them over medium heat until cooked through and golden brown on the outside. Once cooled slightly, slice or shred the chicken into bite-sized pieces.

Step 3: Chop the Vegetables

Dice the cucumber, halve the cherry tomatoes, and roughly chop the Kalamata olives. If you like, you can also finely chop some red onion or bell peppers for extra flavor and crunch.

Step 4: Make the Dressing

In a small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper. Adjust the seasoning to taste—you want a bright, balanced flavor.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooled orzo, cooked chicken, tomatoes, cucumber, olives, and crumbled feta cheese. Drizzle the dressing over the salad and toss everything gently until well combined.

Step 6: Garnish and Serve

Finish the salad with a sprinkle of chopped fresh parsley. If desired, garnish with a few whole basil leaves for extra color and aroma. Serve immediately or chill in the refrigerator to allow the flavors to meld.

How Long to Cook the Greek Chicken Orzo Salad

This salad comes together quickly, which is one of the reasons I love making it on busy days:

Orzo cooking time: about 8–10 minutes, depending on the brand (always check the package instructions).
Chicken cooking time: if using fresh chicken breasts, about 5–7 minutes per side on medium heat until fully cooked (internal temperature of 165°F or 74°C).
Overall prep and assembly: around 20–25 minutes total if multitasking the steps.

If using pre-cooked or rotisserie chicken, you can shave even more time off and have the salad ready in just about 15 minutes!

Tips for Perfect Greek Chicken Orzo Salad

Don’t overcook the orzo: Keep it al dente so it maintains some bite and doesn’t turn mushy in the salad.
Rinse the orzo: After draining, give it a quick rinse under cold water. This stops the cooking process and prevents sticking.
Season the chicken well: A simple seasoning of oregano, salt, pepper, and olive oil goes a long way in making the chicken shine.
Use ripe, juicy tomatoes: The sweetness of ripe cherry or grape tomatoes really elevates the dish.
Balance the dressing: Taste the dressing before tossing—add more lemon juice for brightness, or a touch more olive oil for richness.
Let it chill: If you have the time, let the salad sit in the fridge for 20–30 minutes before serving. The flavors meld beautifully.

Watch Out for These Mistakes While Cooking

Even though this salad is very straightforward, a few small missteps can affect the final result:

Overcooking the orzo
If the pasta is too soft, it will break down and make the salad mushy. Keep it al dente and rinse after cooking.
Underseasoning the chicken
The chicken is a key component, so make sure it’s well-seasoned to bring out its flavor.
Using watery vegetables
Be sure to drain chopped cucumbers or tomatoes if they release too much liquid—this prevents the salad from becoming soggy.
Skipping the fresh herbs
Fresh parsley really brightens the dish. Don’t leave it out unless absolutely necessary.
Dressing too early
If you’re making this salad ahead, consider adding the dressing closer to serving to keep the veggies crisp.

What to Serve With Greek Chicken Orzo Salad?

This versatile salad pairs beautifully with many other dishes. Here are some of my favorite pairings:

1. Warm Pita Bread

Soft, warm pita is perfect for scooping up bites of the salad.

2. Grilled Vegetables

Zucchini, bell peppers, eggplant, or asparagus add even more Mediterranean flavor.

3. Tzatziki Sauce

A cool, creamy cucumber-yogurt sauce complements the salad’s bright flavors.

4. Lemon Roasted Potatoes

Crispy, herby roasted potatoes bring hearty contrast to the light salad.

5. Spanakopita (Spinach Pie)

Flaky, cheesy spinach pie makes a delicious side for a Greek-inspired meal.

6. Hummus and Crudités

A platter of hummus with fresh veggies is a great light starter.

7. Grilled Shrimp

For a protein-packed addition, grilled shrimp pairs perfectly with this salad.

8. Chilled White Wine or Rosé

A crisp, chilled wine complements the bright lemony notes of the dish.

Storage Instructions

One of the best things about this Greek Chicken Orzo Salad is how well it holds up in the fridge. It’s an ideal dish for meal prep or make-ahead entertaining.

Refrigeration: Store the salad in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days.
Dressing: If you’re planning to store it for multiple days, you can keep the dressing separate and add it just before serving to maintain the crispness of the vegetables.
Refreshing leftovers: After refrigeration, give the salad a quick toss and, if needed, add a drizzle of olive oil or a squeeze of fresh lemon juice to revive the flavors.
Freezing: This salad is not ideal for freezing, as the texture of the pasta and vegetables will not hold up well after thawing.

Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (based on six servings):

Calories: 420 kcal
Protein: 28 g
Carbohydrates: 32 g
Fat: 20 g
Fiber: 4 g
Sugar: 3 g
Saturated Fat: 6 g
Cholesterol: 70 mg
Sodium: 600 mg

Please note that these values will vary depending on the exact quantities and brands of ingredients you use. For a more accurate count, use a nutritional calculator based on your specific ingredients.

Frequently Asked Questions

How far in advance can I make this salad?

You can make it up to 1–2 days in advance. In fact, the flavors often improve as they sit. If preparing ahead, you may want to keep the dressing separate until just before serving.

Can I use whole wheat orzo?

Absolutely! Whole wheat orzo works well and adds a slightly nuttier flavor, along with extra fiber.

What can I use instead of chicken?

Grilled shrimp, salmon, tofu, or even chickpeas make great substitutes if you want to vary the protein or keep it vegetarian.

Do I have to rinse the orzo?

Yes, for this salad it’s best to rinse the orzo after cooking. This stops the cooking process and prevents the pasta from clumping together.

Is it served warm or cold?

It’s most commonly served cold or at room temperature, making it ideal for picnics or summer gatherings.

Can I use bottled Greek dressing?

While homemade dressing gives the freshest flavor, bottled Greek dressing is a perfectly fine shortcut when you’re short on time.

What’s the best way to meal prep this salad?

Store the salad and dressing separately in airtight containers. Combine them just before serving to keep the veggies crisp.

How can I add more vegetables?

It’s easy! Try adding diced bell peppers, artichoke hearts, baby spinach, or arugula for extra nutrition and color.

Conclusion

Greek Chicken Orzo Salad is one of those recipes I come back to again and again. It’s colorful, full of bright Mediterranean flavors, and wonderfully satisfying. Whether you’re preparing a simple lunch, a crowd-pleasing potluck dish, or a light summer dinner, this salad is sure to become a favorite. Plus, it’s flexible—perfect for using up whatever veggies or proteins you have on hand. I hope you’ll give it a try and enjoy it as much as I do!