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Greek Chicken Orzo Salad

Greek Chicken Orzo Salad

This hearty mediterranean-style salad combines lemon-herb chicken, tender orzo, crisp vegetables, briny olives, and feta in a bright red wine vinaigrette. It is substantial enough for dinner and holds well for meal prep without losing its fresh texture.

Prep: 25 min · Cook: 20 min · Total: 45 min · Serves: 6

Ingredients

  • 5 tbsp olive oil (divided)
  • 2 tbsp red wine vinegar
  • 1.5 cups cherry tomatoes (halved)
  • 2 tsp dried oregano (divided)
  • 1 tsp dijon mustard
  • 0.75 tsp black pepper (freshly ground)
  • 0.5 cup red onion (thinly sliced)
  • 1.5 lb boneless skinless chicken breasts (patted dry)
  • 0.5 cup fresh parsley (chopped)
  • 0.5 cup kalamata olives (pitted and halved)
  • 3 tbsp lemon juice (freshly squeezed)
  • 1.5 cups english cucumber (diced)
  • 1.25 tsp kosher salt (divided)
  • 1 cup red bell pepper (diced)
  • 0.75 cup feta cheese (crumbled)
  • 1.25 cups orzo pasta (dry)
  • 0.25 cup fresh mint (chopped)
  • 2 cloves garlic (finely grated)

Instructions

  1. Place the boneless skinless chicken breasts on a plastic cutting board, keep them separate from the vegetables, and pat them dry with paper towels; wash your hands, knife, and any surfaces that touched raw chicken with hot soapy water before handling ready-to-eat ingredients.
  2. Season the chicken on both sides with 0.5 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp dried oregano, then let it stand on a plate at room temperature for 10 minutes while you prepare the pot for the pasta.
  3. Bring a 4-quart saucepan of water to a rolling boil over high heat, add 0.5 tsp kosher salt, and stir in 1.25 cups dry orzo pasta with a wooden spoon; cook for 8-9 minutes, stirring occasionally, until the orzo is tender but still slightly firm in the center.
  4. Drain the orzo in a fine-mesh colander, rinse it under cool running water for 20 seconds to stop the cooking, shake off excess water, and spread it on a rimmed baking sheet for 5 minutes until it is no longer steaming.
  5. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute, then add the seasoned chicken in a single layer without crowding the pan.
  6. Cook the chicken undisturbed for 5-6 minutes, until the underside is golden brown and releases easily from the skillet, then flip with tongs and cook for 5-7 minutes more until the thickest part registers 165°F (74°C) on an instant-read thermometer and the juices run clear.
  7. Transfer the chicken to a clean cutting board, tent loosely with foil, and rest for 5 minutes so the juices redistribute; slice the chicken across the grain into bite-size strips after resting.
  8. Whisk 4 tbsp olive oil, 3 tbsp lemon juice, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 2 finely grated garlic cloves, the remaining 1 tsp dried oregano, the remaining 0.25 tsp kosher salt, and the remaining 0.25 tsp black pepper in a large mixing bowl for about 30 seconds, until the vinaigrette looks slightly thickened and emulsified.
  9. Add the cooled orzo, 1.5 cups diced English cucumber, 1.5 cups halved cherry tomatoes, 1 cup diced red bell pepper, 0.5 cup thinly sliced red onion, and 0.5 cup halved Kalamata olives to the bowl with the vinaigrette, then toss with salad tongs for 1 minute until the vegetables and pasta are evenly coated.
  10. Fold in the sliced chicken, 0.75 cup crumbled feta cheese, 0.5 cup chopped fresh parsley, and 0.25 cup chopped fresh mint with a wide spatula for about 30 seconds, taking care not to crush the feta or tomatoes.
  11. Let the salad stand at room temperature for 10 minutes so the orzo absorbs some dressing, then taste and adjust only with a small pinch of salt or a squeeze of lemon if needed; the salad should taste bright, savory, and well seasoned.
  12. Serve the Greek chicken orzo salad in a wide shallow serving bowl, arranging some chicken, feta, olives, and herbs visibly on top; if making ahead, refrigerate in a covered container for up to 3 days and stir before serving.

Nutrition (per serving)

  • Calories: 493
  • Protein: 34 g
  • Fat: 24 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Sugar: 5 g
  • Sodium: 823 mg

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