Greek Chicken Orzo Salad

Why You’ll Love This Recipe

This Greek Chicken Orzo Salad is packed with bright, fresh flavors that come together beautifully. The tender chicken and creamy feta provide a hearty base, while the cherry tomatoes, cucumbers, and roasted bell peppers add a refreshing crunch. The pesto, balsamic vinegar, and herb-infused dressing create a tangy, savory finish that elevates the dish. It’s easy to prepare, customizable, and makes a great meal for meal prep, potlucks, or a light dinner. Plus, it’s loaded with nutrients and packed with Mediterranean goodness!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the 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

For the Salad:

• 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

Directions

1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside to cool slightly.
2. Prepare the Chicken: If using chicken, season the tenders with a little salt, pepper, and a drizzle of olive oil. Grill or pan-sear the chicken for 4-6 minutes per side, until fully cooked and golden brown. Let the chicken rest before slicing into thin strips.
3. Make the Dressing: In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, chopped shallot, and herbs. Season with salt and pepper to taste, adjusting the flavors as needed.
4. Toss the Salad: In a large mixing bowl, combine the cooked orzo, basil pesto, balsamic vinegar, feta cheese, cherry tomatoes, cucumbers, kalamata olives, roasted bell peppers, and pepperoncini. Drizzle the dressing over the salad and toss gently to combine.
5. Add the Chicken: Add the sliced chicken to the salad and toss again to incorporate. You can also serve the chicken on top of the salad for a more organized presentation.
6. Serve: Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. This salad can be enjoyed warm, at room temperature, or chilled.

Servings and Timing

This recipe makes 4 servings.

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Vegetarian Option: Omit the chicken and replace it with roasted chickpeas, grilled vegetables, or extra feta for a satisfying vegetarian option.
• Grilled Veggies: Add grilled zucchini, eggplant, or red onions for extra smoky flavor.
• Cheese: Try swapping feta for goat cheese or mozzarella for a different flavor profile.
• Pasta: If you don’t have orzo, you can use couscous, quinoa, or any small pasta.

Storage/Reheating

• Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The salad will keep well, but the vegetables may lose their crunch over time.
• Reheating: This salad is best enjoyed cold or at room temperature. If you’d like to warm it up, gently heat the chicken and orzo, but avoid overheating the vegetables and feta to preserve their texture.

FAQs

1. Can I make the dressing ahead of time?

Yes, the dressing can be made ahead and stored in the refrigerator for up to a week. Shake or stir well before using.

2. Can I substitute the chicken with another protein?

Yes, grilled shrimp, lamb, or even tofu would work well in this salad. You can also skip the protein entirely for a lighter vegetarian option.

3. Can I use a different type of cheese?

If you don’t like feta, you can use goat cheese, mozzarella, or even a sharp cheddar for a different twist.

4. Can I make this salad in advance?

Yes, this salad can be made ahead. Just wait to add the dressing until about 30 minutes before serving to keep everything fresh.

5. How can I make this salad spicier?

Add some sliced jalapeños or red pepper flakes to the salad or dressing to add heat.

6. Can I use dried herbs instead of fresh?

Yes, if you don’t have fresh herbs, you can substitute dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

7. Can I use a different type of vinegar for the dressing?

Yes, you can substitute the red wine vinegar with apple cider vinegar, white balsamic, or lemon juice for a different flavor.

8. How do I prevent the orzo from sticking together?

After cooking the orzo, make sure to drain it well and toss it with a small amount of olive oil to prevent it from clumping together.

9. Can I freeze this salad?

It’s not recommended to freeze this salad as the vegetables and orzo can become mushy upon thawing. However, you can freeze the grilled chicken separately and add it later.

10. Can I use jarred roasted bell peppers instead of fresh?

Yes, jarred roasted bell peppers can be used as a convenient substitute for fresh roasted peppers.

Conclusion

Greek Chicken Orzo Salad is a fresh, hearty, and colorful dish that brings together the best of Mediterranean flavors. The creamy feta, tender chicken, and crisp vegetables are perfectly complemented by the tangy, herby dressing. Whether you serve it warm, chilled, or at room temperature, this salad is a perfect option for a light lunch, dinner, or side dish. The variety of textures and flavors makes it a satisfying and delicious meal everyone will love.

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