Greek Chicken Orzo Salad

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Bright, colorful, and bursting with Mediterranean flavor, Greek Chicken Orzo Salad is the dish your summer meals have been waiting for. Tender orzo pasta, juicy grilled chicken, and crisp veggies come together with salty feta and a zesty lemon-oregano vinaigrette. It’s light yet satisfying, the kind of meal you can enjoy cold from the fridge or as a centerpiece at your next potluck.

The beauty of this salad lies in its versatility. Whether served as a side or the main event, it delivers bold flavor without being heavy. Each bite offers a delightful contrast—soft pasta, crunchy cucumber, tangy olives, and creamy feta. Plus, it’s perfect for meal prep. Make a big batch on Sunday and savor it through the week.

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Ingredients for this Greek Chicken Orzo Salad

• 1 cup dry orzo pasta
• 1 1/2 cups cooked chicken breast, sliced or shredded
• 1 cup cherry tomatoes, halved (mix of red and yellow if possible)
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/4 cup Kalamata olives, halved
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• Fresh basil leaves for garnish (optional)

For the Lemon-Oregano Vinaigrette:

• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste

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Step 1: Cook the Orzo

Bring a medium pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.

Step 2: Prepare the Chicken

If not using leftover chicken, season raw chicken breasts with salt, pepper, and a pinch of oregano. Grill or pan-cook until fully cooked and golden. Let rest before slicing into strips or shredding.

Step 3: Chop the Veggies

Dice the cucumber, bell peppers, and halve the cherry tomatoes. Slice the olives and chop the parsley. Crumble the feta and keep it chilled until serving.

Step 4: Make the Dressing

In a small bowl or jar, whisk together olive oil, lemon juice, mustard, minced garlic, oregano, salt, and pepper. Shake or stir until emulsified.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooked orzo, chicken, vegetables, olives, parsley, and half of the feta. Pour the dressing over and toss gently to coat everything evenly.

Step 6: Final Touches

Transfer to a serving platter or bowl. Top with remaining feta and fresh basil leaves if desired. Serve immediately or refrigerate until chilled.

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Frequently Asked Questions

How far ahead can I make this salad?

You can make it up to 2 days in advance. Store the dressing separately and combine everything before serving for the freshest result.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken adds great flavor and saves time, making this dish even easier.

What can I use instead of orzo?

You can substitute couscous, quinoa, or small pasta shapes like ditalini or elbow macaroni if you prefer.

Is this salad gluten-free?

Not as written. But you can make it gluten-free by using gluten-free orzo or another GF-friendly pasta.

Can I make this vegetarian?

Definitely! Just leave out the chicken or substitute with chickpeas or grilled tofu.

What goes well with this salad?

It pairs wonderfully with pita bread, hummus, or a light Greek yogurt tzatziki dip on the side.

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