Ingredients
- Orzo pasta: 1 cup
- Chicken breasts: 2 (about 1 pound)
- Olive oil: 2 tablespoons
- Lemon juice: 3 tablespoons
- Feta cheese: 4 ounces, crumbled
- Kalamata olives: 1/2 cup, pitted and halved
- Cucumber: 1/2 cup, diced
- Red onion: 1/4 cup, thinly sliced
Instructions
- Step 1: Cook the orzo according to package directions. Drain and rinse with cold water. Set aside to cool.
- Step 2: Grill or pan-fry the chicken breasts until cooked through. Let cool slightly, then dice or shred the chicken.
- Step 3: In a large bowl, combine the cooked orzo, diced chicken, feta cheese, Kalamata olives, cucumber, and red onion.
- Step 4: In a small bowl, whisk together the olive oil and lemon juice.
- Step 5: Pour the dressing over the salad and toss gently to combine. Season with salt and pepper to taste.
- Step 6: Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold or at room temperature; avoid reheating as it can dry out the chicken and soften the vegetables.
- Serve this vibrant salad as a light lunch, a side dish at a barbecue, or even packed for a picnic.
- For extra flavor, marinate the chicken in lemon juice, olive oil, and Greek herbs like oregano before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American