Greek Orzo Chicken Salad Recipe / Tasty and Delicious

Greek orzo chicken salad

Looking for a delicious summer salad? You’re going to love this Greek orzo chicken salad recipe.

The salad features grilled pesto balsamic chicken, orzo, kalamata olives, crumbled feta cheese, cucumbers, cherry tomatoes, and a variety of fresh herbs, all tossed together in a flavorful dressing.

This salad is delicious AND beautiful with all the bright colorful ingredients. Enjoy it for dinner, serve it at your next cookout, (it will be a big hit), as a side dish, or as a light entree.

It’s a quick and easy recipe to prepare. You can serve it hot or cold.

Greek orzo chicken saladI love fresh herbs and this is a great opportunity to use fresh herbs from your garden if you have them available.

No worries if you don’t. You can use dried herbs if you want.

Greek Orzo Chicken Salad Dressing Ingredients

  • 2/3 cup extra virgin olive oil
    ¼ cup red wine vinegar
  • 2 TB lemon juice
  • 1 TB honey
  • 1TB Dijon mustard
  • 1 shallot, chopped
  • ½ cup chopped herbs, dill, basil, oregano, and/or thyme
  • kosher salt and black pepper to taste

Greek Orzo Chicken Salad Ingredients

  • 1 lb. Boneless skinless chicken tenders (optional)
  • 1/3 cup basil pesto 
  • 2 TB balsamic vinegar
  • 1 lb. Dry orzo pasta
  • 2 cups feta cheese (crumbled or cut into chunks)
  • 2-3 cucumbers (chopped)
  • 2 cups cherry tomatoes (halved)
  • 1 cup pitted kalamata olives
  • ¼ cup pepperoncini (chopped & optional) 

This Greek orzo chicken salad recipe can be quite interchangeable. Feel free to switch or add other veggies or ingredients as desired.

Other salad ingredient options: black olives, green olives, sliced red onion, and cheddar cheese chunks instead of feta.

Greek Orzo Chicken Salad Instructions

To make the dressing, combine all ingredients in a large salad bowl.

  • 2/3 cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 TB lemon juice
  • 1 TB honey
  • 1TB Dijon mustard
  • 1 shallot, chopped
  • ½ cup chopped herbs, dill, basil, oregano, and/or thyme
  • kosher salt and black pepper to taste 
  1. In another bowl, toss 1 lb. raw chicken tenders with pesto and balsamic vinegar.
  2. Set your grill, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Chop the chicken up into chunks.
  3. Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain.
  4. Add the hot orzo to the salad bowl full of dressing. Toss, toss!
  5. Add the chicken, 2 cups feta cheese (crumbled or cut in chunks)
  6. 2-3 cucumbers (chopped), 2 cups cherry tomatoes (halved), 1 cup pitted kalamata olives, ¼ cup pepperoncini (chopped & optional)
  7. Toss well! Serve warm or cold.
 

The salad will develop more flavor as it sits.

MAKE YOUR OWN DELICIOUS PESTO

I hope you and your family enjoy this as much as I do.

Greek Orzo Chicken Salad Recipe / Tasty and Delicious

Greek orzo chicken salad

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This Greek orzo chicken salad is delicious AND beautiful with all the bright colorful ingredients. Enjoy it for dinner, and serve it at your next cookout, (it will be a big hit), as a side dish, or as a light entree.

  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min
  • Yield8

INGREDIENTS

Dressing Ingredients

    • 2/3 cup extra virgin olive oil
    • ¼ cup red wine vinegar
    • 2 TB lemon juice
    • 1 TB honey
    • 1TB Dijon mustard
    • 1 shallot, chopped
    • ½ cup chopped herbs, dill, basil, oregano, and/or thyme
    • kosher salt and black pepper to taste

Salad Ingredients

    • 1 lb. Boneless skinless chicken tenders (optional)
    • 1/3 cup basil pesto
    • 2 TB balsamic vinegar
    • 1 lb. Dry orzo pasta
    • 2 cups feta cheese (crumbled or cut in chunks)
    • 2-3 cucumbers (chopped)
    • 2 cups cherry tomatoes (halved)
    • 1 cup pitted kalamata olives
    • ¼ cup pepperoncini (chopped & optional)

INSTUCTIONS

Salad Dressing Instructions

1

To make the dressing, combine all ingredients in a large bowl.

2/3 cup extra virgin olive oil

¼ cup red wine vinegar

2 TB lemon juice

1 TB honey

1TB Dijon mustard

1 shallot, chopped

½ cup chopped herbs, dill, basil, oregano, and/or thyme

kosher salt and black pepper to taste in a large salad bowl.

 

 

Salad Instructions

2

In another bowl, toss 1 lb. raw chicken tenders with pesto and balsamic vinegar.

3

Set your grill, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Chop the chicken up into chunks.

4

Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain.

Add the hot orzo to the salad bowl full of dressing. Toss, toss!

5

Add the chicken, 

  • 2 cups feta cheese (crumbled or cut in chunks)
  • 2-3 cucumbers (chopped),
  • 2 cups cherry tomatoes (halved),
  • 1 cup pitted kalamata olives,
  • ¼ cup pepperoncini (chopped & optional)

Toss, toss! Serve warm or cold. The salad will develop more flavor as it sits.

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Picture of Jan Howell

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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