Greek Orzo Chicken Salad Recipe / Tasty and Delicious
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.
I 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
- In another bowl, toss 1 lb. raw chicken tenders with pesto and balsamic vinegar.
- 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.
- 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!
- 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 well! Serve warm or cold.
The salad will develop more flavor as it sits.
I hope you and your family enjoy this as much as I do.
Greek Orzo Chicken Salad Recipe / Tasty and Delicious
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
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
½ cup chopped herbs, dill, basil, oregano, and/or thyme
kosher salt and black pepper to taste in a large salad bowl.
Salad Instructions
In another bowl, toss 1 lb. raw chicken tenders with pesto and balsamic vinegar.
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.
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!
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.
Jan Howell
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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.
