Name: Greek Chicken Orzo Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 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; 1 pound boneless skinless chicken tenders (omit if vegetarian); 1/3 cup basil pesto; 2 tablespoons balsamic vinegar; 1 pound dry orzo pasta; 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

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Introduction

Greek Chicken Orzo Salad is a vibrant and flavorful dish perfect for warm days or anytime you crave a fresh, hearty meal. This salad combines tender grilled chicken with tangy feta, crisp vegetables, and a zesty herb dressing for a Mediterranean-inspired delight.

The dish is a vibrant orzo salad served in a single-layer, slightly chipped blue ceramic bowl showing the food clearly. The base layer consists of pale yellow orzo pasta mixed with dark purple olives and small chopped pieces of light green cucumber. On one side, there are several grilled chicken pieces with charred brown marks, while on the opposite side, several large white feta cheese cubes are topped with finely chopped green herbs. Bright red halved cherry tomatoes are placed atop the orzo in the center, along with a few fresh large green basil leaves scattered on top. A vintage silver spoon rests inside the bowl. The scene is set on a white marbled surface with a partial view of a wooden bowl above that contains feta cheese cubes dripping with olive oil and herbs, and to the side, a white floral scalloped dish with small purple and yellow flowers is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Instructions

Step 1: In a large salad bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, chopped shallot, chopped herbs, salt, and black pepper to create the dressing.
Step 2: Toss the chicken tenders with the basil pesto and balsamic vinegar until evenly coated.
Step 3: Heat a grill, grill pan, or skillet over medium-high heat. Grill the chicken for 8-10 minutes, turning occasionally, until cooked through. Remove from heat and chop into bite-sized pieces.
Step 4: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, according to package instructions. Drain the orzo and immediately add it to the salad bowl with the dressing. Toss to coat the orzo well.
Step 5: Add the grilled chicken, cubed feta, cherry tomatoes, chopped cucumbers, kalamata olives, roasted bell peppers, and chopped pepperoncini to the bowl. Toss gently to combine all ingredients evenly.
Step 6: Serve the salad warm or chilled. For best flavor, allow it to sit for at least 30 minutes to let the ingredients meld together.

Tips & Variations

For a vegetarian version, simply omit the chicken and add more roasted vegetables or chickpeas for protein.
Use fresh herbs for the dressing to enhance the Mediterranean flavors.
Grilling the chicken adds a smoky depth, but you can also bake or pan-sear it if preferred.
Feel free to swap the orzo for couscous or quinoa for a different texture.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. When ready to eat, enjoy it cold or let it come to room temperature. If you prefer it warm, gently reheat the portion without the feta to avoid melting.

How to Serve

A bowl with three main layers: the bottom layer is light yellow orzo pasta mixed with dark purple olives and small green cucumber pieces, the middle layer has grilled brown chicken pieces along with bright green fresh basil leaves, and the top layer shows white cubes of feta cheese and halved shiny red cherry tomatoes with fresh green herbs sprinkled on top; a silver spoon is placed inside the bowl on the right side, all set against a white marbled texture background with a small round white bowl containing feta cheese and herbs visible in the upper left corner and a white plate with purple flowers on the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, this salad benefits from resting time as the flavors meld. Prepare it a few hours ahead or even the day before for the best taste. Keep refrigerated until serving.

What can I substitute for feta cheese?

If you’re not a fan of feta, you can use goat cheese or a firm mozzarella. For a dairy-free option, try marinated tofu or omit cheese altogether.