Description
A light and refreshing Orzo Chicken Salad featuring tender shredded chicken, al dente orzo pasta, crisp vegetables, and a zesty lemon vinaigrette. Perfect for a quick lunch or a picnic, this salad combines Mediterranean flavors with wholesome ingredients for a satisfying meal.
Ingredients
Salad Ingredients
- 1 cup orzo pasta
- 2 cups cooked shredded chicken breast
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool and stop cooking.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until emulsified. Set aside.
- Combine Salad Ingredients: In a large bowl, combine the cooked orzo, shredded chicken, cherry tomatoes, cucumber, red onion, olives, and parsley. Toss gently to mix.
- Add Dressing and Feta: Pour the dressing over the salad and toss to coat all ingredients evenly. Sprinkle crumbled feta cheese on top and gently fold it into the salad.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- For extra flavor, add a teaspoon of dried oregano or fresh basil to the dressing.
- You can substitute grilled or rotisserie chicken if desired.
- This salad can be made a day ahead; just add the feta cheese before serving to prevent it from becoming soggy.
- Use gluten-free orzo or substitute with rice for a gluten-free version.
