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Greek Chicken Orzo Salad

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Course: Main Course, Salad
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2 Servings
Calories: 500kcal

Ingredients

  • 100 g dry orzo
  • 200 g cooked chicken breast diced or shredded
  • 100 g cherry tomatoes halved
  • 100 g cucumber diced
  • ¼ small red onion thinly sliced
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 40 g feta cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped

Honey Red Wine Dressing

  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • Juice of ½ lemon
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • Salt and black pepper to taste

Instructions

  • Cook the orzo according to the packet instructions. Drain, rinse under cold water, and allow to cool.
  • Whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, salt, and pepper to create the dressing.
  • Add the cooled orzo, chicken, tomatoes, cucumber, red onion, peppers, parsley, dill, and feta to a large bowl.
  • Pour over the dressing and toss gently until everything is coated.
  • Serve immediately or refrigerate for 20–30 minutes before serving.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • If preparing this salad ahead of time, keep a small amount of dressing aside and stir it through before serving. The orzo will absorb some of the dressing while chilling, so adding a little extra before eating will bring the salad back to life.

Nutrition

Calories: 500kcal | Carbohydrates: 55g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 650mg | Potassium: 850mg | Fiber: 5g | Sugar: 8g | Vitamin A: 650IU | Vitamin C: 85mg | Iron: 3.5mg