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 Recipe
- 1½ pounds chicken breast cubed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 medium lemon juiced and zested
- 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.)