Greek Chicken Orzo Salad Recipe

Introduction

This Greek Chicken Orzo Salad is a vibrant and satisfying dish perfect for warm days or anytime you crave a fresh, Mediterranean-inspired meal. It combines tender grilled chicken, flavorful orzo pasta, and a zesty herb dressing for a delightful balance of textures and tastes.

Ingredients

• 2/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 shallot, chopped
• 1/2 cup chopped herbs (dill, basil, oregano, and/or thyme)
• Kosher salt and black pepper, to taste
• 1 pound boneless skinless chicken tenders (omit if vegetarian)
• 1/3 cup basil pesto
• 2 tablespoons balsamic vinegar
• 1 pound dry orzo
• 2 cups cubed feta cheese
• 2 cups cherry tomatoes, halved
• 2-3 Persian cucumbers, chopped
• 1 cup pitted kalamata olives
• 2 roasted bell peppers, sliced
• 1/4 cup chopped pepperoncini

Instructions

1. Step 1: To make the dressing, whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, chopped shallot, herbs, salt, and pepper in a large salad bowl.
2. Step 2: Toss the chicken tenders with basil pesto and balsamic vinegar. Preheat a grill, grill pan, or skillet over medium-high heat and cook the chicken for 8-10 minutes until cooked through. Remove from heat and chop into bite-sized pieces.
3. Step 3: Bring a large pot of salted water to a boil. Cook the orzo pasta until al dente according to package instructions. Drain the pasta well.
4. Step 4: Add the hot orzo directly to the salad bowl with the dressing and toss to coat evenly.
5. Step 5: Add the grilled chicken, feta cheese, cherry tomatoes, cucumbers, kalamata olives, roasted bell peppers, and pepperoncini to the bowl. Toss everything gently to combine.
6. Step 6: Serve the salad warm or chilled. It tastes even better after sitting for a bit as the flavors meld together.

Tips & Variations

• For a vegetarian version, omit the chicken or substitute with grilled tofu or chickpeas.
• Use fresh herbs for the most vibrant flavor, but dried herbs can work in a pinch.
• Adding toasted pine nuts or walnuts can bring a nice crunch to the salad.
• If you prefer, substitute orzo with quinoa or couscous for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be enjoyed cold or at room temperature. If the dressing has thickened, stir in a little olive oil or lemon juice before serving. Avoid freezing as the texture of fresh vegetables and cheese may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can make the salad several hours ahead. It often tastes better after the flavors have blended. Just hold off on adding delicate ingredients like fresh herbs or certain vegetables if you want to keep them crisp.

What can I use instead of feta cheese?

If you’re not a fan of feta, try mozzarella pearls, goat cheese, or even a firm ricotta. These options will keep the creamy texture while offering a different flavor profile.

Greek Chicken Orzo Salad Recipe

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★★★★★

4.8 from 776 reviews

A vibrant Greek Chicken Orzo Salad combining tender grilled chicken, al dente orzo, fresh vegetables, herbs, and a flavorful homemade dressing. Perfect served warm or cold, this Mediterranean-inspired dish offers a delightful balance of tangy, savory, and fresh flavors, enhanced by creamy feta and briny olives.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Greek/Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dressing

• 2/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 shallot, chopped
• 1/2 cup chopped herbs (dill, basil, oregano, and/or thyme)
• Kosher salt and black pepper, to taste

Chicken

• 1 pound boneless skinless chicken tenders (omit if vegetarian)
• 1/3 cup basil pesto
• 2 tablespoons balsamic vinegar

Salad

• 1 pound dry orzo
• 2 cups cubed feta cheese
• 2 cups cherry tomatoes, halved
• 2–3 Persian cucumbers, chopped
• 1 cup pitted kalamata olives
• 2 roasted bell peppers, sliced
• 1/4 cup chopped pepperoncini

Instructions

1. Prepare the Dressing: In a large salad bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, chopped shallot, chopped herbs, kosher salt, and black pepper until well combined.
2. Marinate and Cook the Chicken: Toss the chicken tenders with basil pesto and balsamic vinegar to coat evenly. Heat a grill, grill pan, or skillet over medium-high heat. Grill the chicken for 8-10 minutes until fully cooked and no longer pink in the center. Remove from heat and chop into bite-sized pieces.
3. Cook the Orzo: Bring a large pot of salted water to a boil. Add the dry orzo and cook until al dente, about 8-10 minutes. Drain thoroughly.
4. Assemble the Salad: While the orzo is still warm, add it to the bowl containing the dressing and toss thoroughly to coat.
5. Add Remaining Ingredients: Add the chopped grilled chicken, cubed feta cheese, halved cherry tomatoes, chopped Persian cucumbers, pitted kalamata olives, sliced roasted bell peppers, and chopped pepperoncini to the bowl. Toss all ingredients together gently but thoroughly.
6. Serve: Serve the salad either warm or chilled. Note that the flavors will develop and deepen if the salad is allowed to sit for some time before serving.

Notes

• The salad can be served warm or cold, making it versatile for different occasions.
• Omitting the chicken makes this a vegetarian-friendly dish.
• Adjust herbs according to your preference for freshness and flavor.
• The salad keeps well in the refrigerator for up to 2 days, and flavors improve after resting.
• Use good quality herb pesto and roasted peppers for maximum taste impact.

Keywords: Greek chicken salad, orzo salad, Mediterranean salad, grilled chicken, feta cheese salad, healthy chicken salad