Greek Chicken and Orzo Salad
A vibrant and refreshing salad featuring tender chicken, al dente orzo pasta, crisp vegetables, tangy feta, and a zesty lemon-herb dressing. This light yet satisfying dish brings the fresh flavors of the Mediterranean to your lunch table.
Ingredients
- Chicken breast 250 g
- Orzo pasta 100 g
- Cucumber 1/2
- Cherry tomatoes 1 cup
- Red onion 1/4
- Kalamata olives 1/4 cup
- Feta cheese 50 g
- Fresh dill 2 tbsp
- Fresh parsley 2 tbsp
- Olive oil 3 tbsp
- Red wine vinegar 1 tbsp
- Lemon juice 1 tbsp
- Dried oregano 1 tsp
- Salt 1/2 tsp
- Black pepper 1/4 tsp
How to Cook
- Bring a pot of salted water to a boil. Slice chicken breast horizontally to create two thinner cutlets, then season with 1/4 tsp salt and 1/8 tsp pepper. Dice cucumber, halve cherry tomatoes, finely dice red onion, and slice olives. Chop fresh dill and parsley.
- Add orzo pasta to the boiling water and cook according to package directions until al dente, typically 8-10 minutes. Drain well and rinse with cold water to stop cooking.
- While orzo cooks, heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add chicken cutlets and cook for 4-6 minutes per side, or until golden brown and cooked through. Remove from skillet, let rest for 5 minutes, then dice into bite-sized pieces.
- In a large bowl, combine the cooked orzo, diced chicken, cucumber, cherry tomatoes, red onion, and Kalamata olives. Crumble the feta cheese over the mixture and add the chopped dill and parsley.
- In a small bowl, whisk together the remaining 2 tbsp olive oil, red wine vinegar, lemon juice, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper to create the dressing.
- Pour the dressing over the salad ingredients and toss gently to combine everything thoroughly. Serve immediately.