Ingredients
- Orzo pasta: 1 cup
- Chicken breasts: 2, boneless, skinless
- Olive oil: 2 tablespoons
- Red onion: 1/2, finely chopped
- Cucumber: 1, peeled, seeded, and diced
- Cherry tomatoes: 1 pint, halved
- Kalamata olives: 1/2 cup, pitted and halved
- Feta cheese: 4 ounces, crumbled
Instructions
- Step 1: Cook orzo according to package directions. Drain and rinse with cold water; set aside.
- Step 2: Season chicken breasts with salt and pepper. Grill, bake, or pan-fry until cooked through. Let cool slightly, then dice into bite-sized pieces.
- Step 3: In a large bowl, combine the cooked orzo, diced chicken, red onion, cucumber, cherry tomatoes, and Kalamata olives.
- Step 4: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Step 5: Pour the dressing over the orzo mixture and toss gently to combine.
- Step 6: Sprinkle with crumbled feta cheese and serve immediately or chill for later.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- While best served cold, if you prefer a warmer salad, gently stir in a tablespoon of warm broth before serving.
- Serve this salad chilled as a light lunch, or as a vibrant side dish to grilled fish or lamb.
- For extra flavor, marinate the chicken breasts in a bit of the olive oil and lemon juice dressing before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American