Description
This Greek Chicken Orzo Salad is a fresh, vibrant dish packed with juicy chicken, crisp veggies, briny olives, creamy feta, and tender orzo pasta—all tossed in a zesty lemon-oregano dressing. Perfect for meal prep, summer picnics, or a light yet satisfying meal anytime.
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
Instructions
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Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and rinse under cold water. Set aside.
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If cooking fresh chicken, season with olive oil, oregano, salt, and pepper. Grill or sauté over medium heat until cooked through. Slice or shred.
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Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the olives.
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In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
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In a large bowl, combine orzo, chicken, tomatoes, cucumber, olives, and feta. Drizzle with dressing and toss gently to combine.
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Garnish with chopped parsley and adjust seasoning as needed.
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Serve immediately or chill for 20–30 minutes to let the flavors meld.