Super Light Greek Chicken Orzo Salad Recipe

by Phoebe Green
Super Light Greek Chicken Orzo Salad

This Greek Chicken Orzo Salad is an amalgamation of two recipes – the orzo salad served as the base. Still, I wanted a little protein, so I went into my Reader and found a chicken “gyros” recipe (without the tzatziki).

We’ve made this Greek Chicken Orzo Salad a second time now – though with just a touch too much variation – and we think it’s a keeper. If you so desire, adding cucumber and bell peppers would probably help play up the “Greek salad” part of the recipe.

Super Light Greek Chicken Orzo Salad

Super Light Greek Chicken Orzo Salad Recipe

Phoebe Green
You will love this super light Greek chicken orzo salad that I recently perfected. It's the perfect fresh salad to have under the summer heat.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine Greek
Servings 8 people
Calories 500 kcal


Chicken Ingredients

  • pounds chicken breast cubed
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 medium lemon juiced and zested

Salad Ingredients

  • 6 cups chicken broth low-sodium
  • 1 pound orzo
  • 2 cups cherry tomatoes halved
  • 7 ounces feta cheese cut into ½-inch cubes
  • 1 cup fresh basil chopped
  • 1 bunch green onions chopped
  • 1 cup salad dressing


  • Cut chicken into pieces and place in a bowl. Add olive oil, oregano, zest and juice from lemon, and salt and pepper to taste. Cover and refrigerate for at least an hour (can make ahead and refrigerate overnight).
  • When ready, heat a large, non-stick skillet over medium-high heat. Add chicken and sauté until cooked through, about 5 to 8 minutes. Remove from heat and set aside.
  • Prepare orzo by bringing broth/water to a boil in a large saucepan. Stir in orzo, reduce heat to medium, cover partially and simmer, occasionally stirring, until al dente. Drain in a colander and rinse briefly in cold water to cool down and rinse off excess starch, being mindful not to rinse off flavour from chicken broth! Transfer to a large, wide bowl.
  • Mix tomatoes, feta, basil, green onions and cooked chicken into orzo. Add dressing; toss to coat. Serve at room temperature (leftovers can be served cool.)


Calories: 500kcalCarbohydrates: 52gProtein: 33gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 77mgSodium: 735mgPotassium: 754mgFiber: 3gSugar: 6gVitamin A: 518IUVitamin C: 18mgCalcium: 168mgIron: 2mg

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