Description

This Greek Chicken Orzo Salad is a vibrant, protein-packed dish that effortlessly blends freshness and flavor. Ideal for healthy lunch prep or quick dinner nights, it combines tender orzo pasta with grilled chicken, cherry tomatoes, cucumbers, bell peppers, olives, and crumbled feta. Drizzled in a lemon-oregano vinaigrette, it’s the ultimate summer bowl that delights with every bite. Whether you need a light meal, something picnic-ready, or flavorful dinner ideas, this easy recipe is a go-to winner.

Ingredients

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

Notes

Cook orzo in salted water until al dente. Drain and rinse under cold water. Set aside.
If needed, grill or pan-cook chicken breast until fully cooked. Slice or shred.
Dice all vegetables and halve the olives and tomatoes. Chop parsley.
In a bowl or jar, whisk together all vinaigrette ingredients until emulsified.
In a large bowl, combine orzo, chicken, veggies, olives, parsley, and half the feta. Toss with vinaigrette.
Top with remaining feta and fresh basil. Chill or serve immediately.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dinner