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.
- Chicken Ingredients
- 1½ pounds of boneless, skinless chicken breast, cubed
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- 1 lemon, juiced and zested
- Salad Ingredients
- 6 cups of total low-sodium chicken broth and water
- 1 pound of orzo
- 2 cups of grape/cherry tomatoes, halved
- 7 ounces of feta cheese, cut into ½-inch cubes
- 1 cup of fresh basil, chopped
- 1 bunch of green onions, chopped
- Dressing of choice
- 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.)