Ingredients
Scale
- Orzo pasta 1 pound
- Chicken breasts 2, boneless and skinless
- Cucumber 1, medium, diced
- Kalamata olives 1/2 cup, pitted and halved
- Feta cheese 1 cup, crumbled
- Red onion 1/4 cup, thinly sliced
- Lemon juice 1/4 cup, fresh
- Olive oil 1/4 cup, extra virgin
Instructions
- Step 1: Cook orzo pasta according to package directions until al dente. Drain and rinse with cold water. Set aside to cool.
- Step 2: Grill or pan-fry chicken breasts until cooked through. Let cool slightly, then dice into bite-sized pieces.
- Step 3: In a large bowl, combine the cooked orzo, diced chicken, cucumber, Kalamata olives, feta cheese, and red onion.
- Step 4: In a small bowl, whisk together lemon juice and olive oil. Pour the dressing over the salad.
- Step 5: Gently toss the salad to combine all ingredients and ensure even coating with the dressing.
- Step 6: Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold or at room temperature, so no reheating is needed!
- Garnish with fresh dill or parsley for an extra pop of freshness and color before serving.
- For a more vibrant flavor, marinate the chicken in lemon juice, olive oil, garlic, and oregano for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American