Greek Chicken Orzo Salad (Printable Recipe)
A refreshing Mediterranean mix of chicken, orzo, fresh vegetables, and tangy lemon dressing.
# Ingredients You'll Need:
→ Dressing
01 -
1 teaspoon grated lemon zest
02 -
2 tablespoons fresh lemon juice
03 -
3 tablespoons red wine vinegar
04 -
3 tablespoons olive oil
05 -
1/2 teaspoon dried oregano
06 -
1/8 teaspoon cayenne pepper or to taste
07 -
1/4 teaspoon garlic powder
08 -
Salt and pepper to taste
→ Salad
09 -
1 1/4 cups dry orzo
10 -
2 cups rotisserie chicken, shredded
11 -
1 cup grape tomatoes
12 -
1 large English cucumber
13 -
8 ounces roasted red peppers, drained
14 -
1/4 cup pitted Greek olives
15 -
4 scallions
16 -
1/4 cup fresh basil leaves, thinly sliced
17 -
2 ounces feta cheese, crumbled
# Steps to Follow:
01 -
Whisk together lemon zest, lemon juice, red wine vinegar, olive oil, oregano, cayenne, garlic powder, salt, and pepper. Cook the orzo according to package directions until al dente. Drain, rinse with cold water, and place in a large bowl.
02 -
Add shredded chicken to the orzo. Pour dressing over and toss well. Refrigerate while preparing vegetables.
03 -
Cut cucumber, tomatoes, roasted red peppers, and scallions into bite-sized pieces. Halve or quarter the olives. Add vegetables to the bowl with seasoned orzo and chicken.
04 -
Toss salad gently. Add crumbled feta cheese and fresh basil just before serving.
# Extra Tips:
01 -
Cook orzo just until al dente to prevent over-softening as it absorbs dressing.
02 -
Taste before adding extra salt, as feta, olives, and chicken are naturally salty.
03 -
Can be prepared two hours ahead; for best texture, add vegetables shortly before serving.
04 -
If salad seems dry after refrigeration, refresh with lemon juice or vinegar.