Greek Chicken Orzo Salad

$- 1 cup orzo pasta - 2 cups cooked chicken, shredded or cubed - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 red bell pepper, diced - 1/2 red onion, thinly sliced - 1/2 cup Kalamata olives, pitted and halved - 1 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 1/4 cup olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste I love using orzo pasta in this salad. It's small and cooks fast. You can find orzo in most grocery stores. It holds flavors well and adds a nice texture. Next, I use cooked chicken. It can be shredded or cubed. You can use leftover chicken or rotisserie chicken for ease. This adds protein and makes the salad filling. Fresh vegetables bring the salad to life. I like cherry tomatoes for sweetness. Cucumbers add crunch. Red bell pepper gives color and flavor. Sliced red onion adds a bit of zing. Kalamata olives are a must. Their briny taste pairs well with the other ingredients. Feta cheese adds creaminess and a salty touch. I always crumble it for better distribution. For the dressing, I use olive oil and lemon juice. They balance each other well. Dried oregano adds an earthy flavor. Don’t forget salt and pepper to taste! These ingredients come together to create a fresh and vibrant salad. You can enjoy it as a meal or a side dish. {{ingredient_image_1}} To cook the orzo, start with a pot of salted boiling water. Add the orzo pasta and cook based on the package instructions. You want it to be al dente, which means it should be firm but not hard. Once cooked, drain the orzo and rinse it under cold water. This stops the cooking process and cools the pasta quickly. Set it aside while you prepare the rest of the salad. In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Mix until well blended. The key is to balance the bright lemon flavor with the rich olive oil. This dressing will bring out the best flavors in your salad. In a large mixing bowl, combine the cooked orzo, shredded chicken, cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, Kalamata olives, crumbled feta cheese, and chopped parsley. Mixing these ingredients together helps build layers of flavor, making every bite exciting. Pour the vinaigrette over the orzo mixture. Use a gentle tossing technique to coat all the ingredients evenly. This ensures that every piece gets dressed and enhances the overall taste. After mixing, taste the salad. If needed, add extra salt, pepper, or lemon juice. Adjust to your preference. This step is crucial for a well-seasoned dish that delights your taste buds. Cover the salad and place it in the fridge for at least 30 minutes. Chilling allows the flavors to meld together, making each bite more flavorful. Enjoy this refreshing dish at a gathering or as a light meal! To make perfect orzo, cook it in salted boiling water. This step adds flavor right from the start. Follow the package instructions for timing. Aim for an al dente texture. This means it should be firm but not hard. After cooking, drain the orzo and rinse it under cold water. This cools it down and stops the cooking process. When cooking chicken, use boneless, skinless breasts for ease. Season them with salt and pepper before cooking. You can grill, bake, or pan-sear the chicken. Cook until it reaches 165°F. Let it rest for a few minutes. This keeps the juices inside, making it tender. Then shred or cube the chicken for the salad. For serving, use a big salad bowl or individual plates. This makes it look inviting. Garnish with extra feta cheese on top. A sprinkle of fresh parsley adds a nice touch. You can also slice a lemon and place it alongside. This gives a fresh look and a hint of zest. When plating, layer the ingredients for a colorful display. Start with a base of orzo, then add vegetables and chicken. Finish with feta and olives on top. This creates a beautiful, eye-catching dish. To boost the flavor, add fresh herbs like basil or dill. These herbs pair well with the chicken and vegetables. You can also try adding a pinch of red pepper flakes for a kick. This gives the dish a little heat without overwhelming the other flavors. For toppings, consider adding roasted nuts like almonds or walnuts. They add crunch and richness. You could also sprinkle some sunflower seeds for extra texture. These simple additions can elevate your Greek Chicken Orzo Salad to a new level. Pro Tips Cook Orzo Al Dente: To achieve the perfect texture, ensure that the orzo is cooked al dente, as it will continue to absorb flavors and soften while it cools and sits in the salad. Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. This will enhance the overall taste of your salad and make it more vibrant. Customize Your Protein: Feel free to substitute the chicken with grilled shrimp or chickpeas for a different protein option, making the dish suitable for various dietary preferences. Marinate for Flavor: Allow the salad to chill for at least 30 minutes to let the flavors meld together. For even more intensity, consider marinating the chicken in the dressing before adding it to the salad. {{image_2}} You can switch up the protein in this salad. If you want to try shrimp, cook it until it's pink and firm. Toss it in just like the chicken. For a plant-based option, use tofu. Press the tofu to remove moisture, then cube and sauté it until golden. This adds a nice texture. Both options bring their own flavor to the dish. Feel free to mix in other veggies. Spinach or arugula adds a fresh taste. Roasted zucchini or eggplant can add depth. You can also use bell peppers of different colors for a vibrant look. Carrots give a sweet crunch if you shred them. Choose what you like best to make the salad yours. The dressing can change the whole vibe of this salad. For a creamier option, try adding Greek yogurt. A splash of balsamic vinegar gives it a sweet tang. If you love spice, add a pinch of red pepper flakes. Experimenting with different dressings can lead to new favorite flavors. Don't be afraid to get creative! To store leftovers properly, place the Greek chicken orzo salad in an airtight container. Make sure it cools down to room temperature first. This helps keep the salad fresh. You can store it in the fridge for up to three days. Can this salad be frozen? I recommend not freezing it. The texture of the orzo and veggies changes when thawed. Freezing can make them mushy or watery. If you want to save it longer, store only the cooked chicken and orzo. To reheat without compromising texture, use the stovetop. Add a splash of water or broth to a pan and heat gently. Stir often to warm it up evenly. Avoid using the microwave if you want to keep the salad fresh and crisp. Enjoy every bite! Orzo is a rice-shaped pasta. It cooks quickly and has a soft texture. You can use orzo in salads, soups, or casseroles. It absorbs flavors well, making it perfect for dishes like Greek chicken orzo salad. You can find it in most supermarkets, often near other pasta. Yes, you can prepare this salad in advance. It tastes even better after chilling for a few hours. Just mix the salad, cover it, and put it in the fridge. You can also cook the orzo and chicken ahead of time. This saves you time when you are ready to serve. No, this recipe is not gluten-free, as orzo contains wheat. However, you can use gluten-free pasta instead. Look for rice or quinoa-based orzo. These options will give you a similar texture and taste without the gluten. This salad lasts about three days in the fridge. Store it in an airtight container. The flavors will blend together, making it even tastier. If you notice any wilting veggies, eat those first. In this blog post, I shared a simple recipe for a delicious orzo salad. We explored the key ingredients, including orzo pasta, cooked chicken, and fresh veggies. You learned how to boil orzo, create a tasty dressing, and combine everything for maximum flavor. This salad is easy to customize with different proteins and dressings. Store leftovers well to enjoy later. Try making this dish your own! It's healthy, and fun to make, perfect for any meal. Enjoy your cooking!$

A refreshing salad featuring orzo pasta, chicken, and Mediterranean ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 cup orzo pasta
2 cups cooked chicken, shredded or cubed
1 cup cherry tomatoes, halved
1 whole cucumber, diced
1 whole red bell pepper, diced
0.5 whole red onion, thinly sliced
0.5 cup Kalamata olives, pitted and halved
1 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
0.25 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste salt and pepper

Instructions

In a pot of salted boiling water, cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
In a large mixing bowl, add the cooked orzo, shredded chicken, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and fresh parsley.
Pour the vinaigrette over the orzo mixture and gently toss to combine all ingredients evenly, ensuring the dressing coats everything.
Taste the salad and adjust seasoning with extra salt, pepper, or lemon juice if desired.
For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving.

Notes

Serve in a large salad bowl or individual plates. Garnish with additional feta cheese and parsley.

Keyword chicken, Mediterranean, orzo, salad