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This Greek chicken orzo salad is a fresh Mediterranean-inspired dish perfect for warm days or light lunches. Tender shredded chicken, al dente orzo pasta, crisp cucumbers, juicy grape tomatoes, briny olives, and sweet roasted red peppers come together with a zesty lemon and red wine vinaigrette. The result is a colorful and flavorful salad that can be prepared quickly and enjoyed chilled.
I started making this salad on busy summer days when I needed something satisfying yet light. Over time, it became one of my most requested dishes at family gatherings.
Ingredients
- Grated lemon zest: adds a fragrant citrus lift; choose unwaxed lemons for the best flavor
- Fresh lemon juice: brightens the dressing; freshly squeezed is best for freshness
- Red wine vinegar: brings tanginess; look for one with a deep ruby hue
- Olive oil: gives smooth richness; a good extra virgin variety is ideal
- Dried oregano: provides earthy herbal depth; crush it between your fingers before adding
- Cayenne pepper: offers a gentle heat; adjust to taste
- Garlic powder: infuses mellow garlic notes; ensure it is fresh for stronger flavor
- Salt and pepper: season and balance flavors; taste before adjusting
- Dry orzo: gives tender texture; whole wheat orzo adds more fiber
- Shredded rotisserie chicken: adds protein; leftover grilled chicken works well
- Grape tomatoes: bring bursts of sweetness; choose firm, bright red ones
- English cucumber: offers crunch; peel if the skin is thick
- Roasted red peppers: add smoky sweetness; drain well before using
- Pitted Greek olives: give briny richness; Kalamata olives are ideal
- Scallions: provide mild onion sharpness; slice thin for even distribution
- Fresh basil leaves: add aromatic freshness; slice just before serving
- Feta cheese: brings creamy saltiness; choose a block for better texture
Step-by-Step Instructions
- Make the dressing and cook the orzo:
- In a small bowl, whisk lemon zest, lemon juice, red wine vinegar, olive oil, oregano, cayenne pepper, garlic powder, salt, and pepper until fully blended. Cook orzo in boiling salted water until al dente, about 8 minutes. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.
- Season the orzo and chicken:
- Add shredded chicken to the bowl with orzo. Pour dressing over and toss until evenly coated. Refrigerate while preparing the vegetables to let flavors meld.
- Prepare the vegetables:
- Dice cucumber, tomatoes, roasted red peppers, and scallions into bite-sized pieces. Halve or quarter olives. Add all prepared vegetables to the chilled orzo and chicken mixture.
- Finish and serve:
- Gently toss everything together. Just before serving, fold in feta cheese and fresh basil. Serve chilled for the best flavor and texture.
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One of my favorite parts of this salad is the feta. It adds a creamy saltiness that ties all the flavors together. My family often sneaks extra feta into their bowls because it pairs so perfectly with the lemony dressing and fresh herbs.
Storage Tips
Keep the salad in an airtight container in the refrigerator for up to two days. Add extra lemon juice or vinegar before serving if it dries out slightly.
Ingredient Substitutions
Replace chicken with chickpeas for a vegetarian option. Use whole wheat or gluten-free orzo if preferred. Swap basil with fresh parsley for a slightly different herbal note.
Serving Suggestions
Serve as a main dish for lunch, or pair with grilled vegetables and crusty bread for dinner. It also works well alongside grilled fish.
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Cultural Context
Orzo, although shaped like rice, is a pasta often found in Mediterranean cuisine. Pairing it with lemon, herbs, and feta highlights the fresh, vibrant flavors typical of Greek cooking.
Frequently Asked Questions About Recipes
- → Can I use another pasta instead of orzo?
Yes, you can substitute small pasta shapes like ditalini, couscous, or mini shells, though the texture will differ slightly.
- → How far in advance can I make this salad?
You can prepare it up to two hours before serving for the freshest texture, or make components the day before and combine them shortly before serving.
- → Can I make this salad dairy-free?
Yes, simply omit the feta cheese or replace it with a dairy-free alternative to suit your preference.
- → What protein alternatives work well?
You can replace chicken with grilled shrimp, chickpeas, or tofu for a different twist.
- → What should I serve with Greek chicken orzo salad?
It pairs well with crusty bread, grilled vegetables, or a light soup for a complete meal.