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To make Greek Orzo Salad with Chicken, gather these fresh ingredients: - 1 cup orzo pasta - 1 cup cooked chicken breast, shredded - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup Kalamata olives, pitted and halved - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons extra virgin olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste For added flair, consider these garnishes: - Extra chopped parsley - More crumbled feta cheese - Lemon wedges This salad is not only tasty but also healthy. Each serving has: - Calories: approximately 350 - Protein: 25 grams - Carbohydrates: 30 grams - Fat: 15 grams - Fiber: 3 grams {{ingredient_image_1}} Start by boiling water in a large pot. Add one cup of orzo pasta once the water boils. Cook it according to the package instructions. You want it to be al dente. This means it should be firm but not hard. After cooking, drain the orzo. Rinse it under cold water to stop the cooking process. This step keeps the pasta from getting mushy. Set it aside while you prepare the other ingredients. In a large mixing bowl, combine your salad ingredients. First, add the cooled orzo. Then, mix in one cup of shredded cooked chicken breast. Next, add one cup of halved cherry tomatoes. Dice one cucumber and toss that in too. Finely chop half of a red onion and add it to the bowl. Now, add half a cup of Kalamata olives. Finally, sprinkle in half a cup of crumbled feta cheese. This mix creates a colorful and tasty salad. Grab a small bowl for the dressing. Whisk together three tablespoons of extra virgin olive oil and two tablespoons of lemon juice. Add one teaspoon of dried oregano. Season with salt and pepper to taste. Whisk until the dressing is well blended. This dressing adds a bright flavor to the salad. Pour it over the pasta and chicken mixture in your large bowl. Gently toss everything together until well coated. Chilling your Greek orzo salad is key. After mixing, let it sit in the fridge for at least 30 minutes. This time allows the flavors to blend. The salad tastes fresher and more vibrant after chilling. Plus, the cool salad is perfect on a hot day. Always taste your salad before serving. If it needs more flavor, add salt and pepper. You can also add more lemon juice for extra zing. Each ingredient brings its own taste. Adjust them to fit your preference. Remember, seasoning makes your dish shine. Presentation matters! Serve the salad in a large, colorful bowl. Top it with extra parsley and a sprinkle of feta. For individual servings, use wide bowls. This way, each person sees all the bright colors. A beautiful dish makes it more inviting and fun to eat. Pro Tips Chill for Flavor: Allow the salad to sit in the refrigerator for at least 30 minutes before serving to enhance and meld the flavors. Fresh Ingredients Matter: Use fresh vegetables and herbs to maximize the taste and nutritional value of your salad. Customize Your Protein: Feel free to substitute the chicken with grilled shrimp or chickpeas for a different protein option. Dress Just Before Serving: If preparing in advance, keep the dressing separate until just before serving to maintain the pasta's texture and prevent sogginess. {{image_2}} You can easily make this salad vegan. Start by swapping the chicken for chickpeas or tofu. Both options add protein and a nice texture. Instead of feta cheese, use a vegan feta or skip it altogether. This keeps the salad fresh and tasty while meeting vegan needs. If you want more protein, consider adding shrimp or grilled fish. Both pair nicely with the flavors in this salad. You can even mix in some beans like black beans or white beans for extra fiber. Each option adds a new layer of taste and nutrition. Change the salad with seasonal ingredients. In summer, add bell peppers or zucchini for crunch. In fall, roasted sweet potatoes or butternut squash add warmth and flavor. You can also swap cherry tomatoes for diced heirloom tomatoes when they are in season for a richer taste. These changes keep your salad exciting all year. To keep your Greek Orzo Salad fresh, place it in an airtight container. Make sure the salad cools down first. This helps avoid moisture buildup, which can make the salad soggy. You can store it in the fridge for a quick meal later. When you want to eat the salad again, you can enjoy it cold. If you prefer it warm, gently heat the salad in a pan over low heat. Stir it often to ensure even warming. Avoid using the microwave, as it can make the orzo too mushy. Greek Orzo Salad stays fresh in the fridge for about 3 to 5 days. Make sure to check for any signs of spoilage. If the salad smells off or has changed color, it’s best to toss it. Enjoy your salad often, but remember to keep it safe! Yes, you can use other pasta types. If you want a gluten-free option, try rice pasta. For a heartier bite, choose penne or fusilli. Each pasta type gives a different taste and texture. Just make sure to cook it until al dente. This keeps it firm in the salad. You can store Greek Orzo Salad in the fridge for up to three days. Make sure to keep it in an airtight container. This helps keep the flavors fresh. After a day, you might need to add a dash of lemon juice or olive oil. This keeps the salad from getting dry. Serve the salad chilled for a refreshing taste. Use a large bowl to show off the colors. Garnish with extra parsley and a bit of feta on top. If serving guests, offer individual bowls to make it special. Pair this salad with grilled meats or as a light meal on its own. This article covered the ingredients and steps needed to make Greek Orzo Salad. We discussed tips for flavor, variations, and proper storage. The options for customization allow you to create a dish that suits your taste. Always remember to chill the salad to boost flavor. With easy adjustments and simple storage tips, this salad can be a go-to meal for any occasion. Enjoy making your own flavorful Greek Orzo Salad!

Mediterranean Sunshine Orzo Salad with Chicken

A refreshing salad featuring orzo pasta, chicken, and Mediterranean flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 1 cup cooked chicken breast, shredded
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions
 

  • Start by cooking the orzo pasta according to the package instructions. Once al dente, drain and rinse under cold water to cool.
  • In a large mixing bowl, combine the cooled orzo, shredded chicken, halved cherry tomatoes, diced cucumber, chopped red onion, Kalamata olives, and crumbled feta cheese.
  • In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well blended.
  • Pour the dressing over the pasta and chicken mixture. Gently toss until all ingredients are coated in the dressing.
  • Add the chopped parsley and give it one final toss to combine evenly.
  • Taste and adjust the seasoning with more salt and pepper if needed.
  • For best results, let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Notes

For best results, let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Keyword chicken, healthy, Mediterranean, orzo, salad