Greek Chicken Orzo Salad

Ruth M. Moran

A quick and wholesome Mediterranean-inspired salad loaded with protein, fiber, and vibrant veggies.

Tossed with a zesty herb dressing and topped with tender grilled chicken, feta, and olives, this salad is perfect for weeknight dinners, meal prep, or a refreshing lunch that’s satisfying, nutrient-rich, and full of flavor.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course, Salad

Cuisine Greek, Mediterranean

Servings 6

Equipment

Large salad bowl (1)
Skillet, grill, or grill pan (1)
Large pot – 1
Cutting board (1)
Knife (1)
Measuring cups and spoons (1 set)

Ingredients

Dressing

⅔ cup extra virgin olive oil
¼ cup red wine vinegar
2 tbsp fresh lemon juice
1 tbsp honey
1 tbsp Dijon mustard
1 shallot finely chopped
½ cup mixed fresh herbs dill, basil, oregano, thyme
Kosher salt to taste
Black pepper to taste

Salad

1 lb boneless skinless chicken tenders optional for vegetarian version
⅓ cup basil pesto
2 tbsp balsamic vinegar
1 lb dry orzo pasta
2 cups feta cheese cubed
2 cups cherry tomatoes halved
2 –3 Persian cucumbers chopped
1 cup pitted kalamata olives
2 roasted bell peppers sliced
¼ cup chopped pepperoncini

Instructions

Prepare the Herb Dressing: Start by making the flavorful herb dressing that will coat your salad and bring all the ingredients together.
In a large salad bowl, combine 2/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon honey, and 1 tablespoon Dijon mustard.
Add 1 finely chopped shallot and 1/2 cup of mixed fresh herbs such as dill, basil, oregano, and thyme. Season with kosher salt and black pepper to taste.
Whisk the ingredients together until the dressing is smooth, emulsified, and aromatic. Set the bowl aside; this will be the base for tossing your warm orzo and vegetables.
Marinate and Prepare the Chicken: Next, prepare the chicken to ensure it is flavorful and juicy.
Place 1 pound of boneless, skinless chicken tenders in a shallow dish.
Coat them evenly with 1/3 cup basil pesto and 2 tablespoons balsamic vinegar.
Make sure each piece is fully covered in the mixture.
Allow the chicken to marinate while you prepare the pasta—this can be 5–10 minutes for quick absorption or longer if you have extra time.
Marinating ensures each bite of chicken will be infused with herbaceous, tangy flavor.
Cook the Chicken: Heat a skillet, grill, or grill pan over medium-high heat.
Once hot, carefully add the marinated chicken tenders.
Cook for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked, golden brown on the outside, and tender inside.
Remove the chicken from the heat and place it on a cutting board.
Let it rest for 5 minutes to retain its juices. After resting, chop the chicken into bite-sized pieces for easy tossing in the salad.
Boil the Orzo Pasta: Bring a large pot of salted water to a rolling boil. Add 1 pound of dry orzo pasta to the boiling water. Stir occasionally to prevent sticking.
Cook the pasta until al dente, usually 8–10 minutes, or according to package instructions.
Once cooked, drain the orzo and immediately transfer it into the bowl containing the prepared herb dressing.
Toss gently but thoroughly to ensure that each pasta grain is coated with the flavorful dressing.
This step ensures the orzo absorbs the herbs and tangy vinaigrette, giving the salad a rich base flavor.
Prepare Fresh Vegetables: While the pasta cooks, prepare the fresh vegetables to add color, texture, and freshness to the salad.
Halve 2 cups of cherry tomatoes, chop 2–3 Persian cucumbers, slice 2 roasted bell peppers, and roughly chop 1/4 cup pepperoncini.
These vegetables provide crunch, tanginess, and vibrant colors that make the salad visually appealing and nutrient-dense.
Assemble the Salad: Now comes the fun part—bringing all the elements together.
In the large salad bowl with the orzo and dressing, add the chopped, cooked chicken.
Then gently fold in the 2 cups of cubed feta cheese, 2 cups halved cherry tomatoes, chopped cucumbers, 1 cup pitted kalamata olives, sliced roasted bell peppers, and chopped pepperoncini.
Toss everything carefully to combine, ensuring that each ingredient is evenly distributed and coated with the herb dressing. Be gentle with the feta to keep the cubes intact.
Adjust Seasoning and Serve: Taste your salad and adjust seasoning if needed, adding a pinch more salt or black pepper to enhance flavors.
You can serve the salad warm, straight after tossing, or let it chill in the refrigerator for 30 minutes to allow the flavors to meld together.
The salad tastes even better as it sits because the orzo absorbs more of the herb dressing, and the vegetables release their natural juices, intensifying the Mediterranean flavor profile.
Presentation Tips: For a beautiful presentation, transfer the salad to a wide, shallow serving bowl.
Garnish with a few extra sprigs of fresh herbs, a drizzle of olive oil, or a few more olives and pepperoncini slices on top.
Serve with crusty bread or as a stand-alone dish for a wholesome, colorful, and satisfying meal.
This salad is perfect for meal prep, weeknight dinners, or picnic-friendly lunches.

Notes

Chicken Options: You can use chicken breasts instead of tenders; just adjust cooking time to ensure they are fully cooked.
Vegetarian Version: Omit the chicken and increase the quantity of feta, olives, and roasted peppers for a satisfying vegetarian salad.
Orzo Cooking Tip: Be careful not to overcook the orzo; al dente pasta will hold its shape and texture better in the salad.
Make Ahead: The salad can be prepared a few hours in advance—toss the orzo with dressing while warm and add vegetables later to maintain freshness.
Herb Variations: Use a combination of your favorite fresh herbs—parsley, chives, or tarragon work well alongside basil, dill, and oregano.
Flavor Development: For deeper flavor, let the salad rest in the fridge for 30–60 minutes before serving; the dressing will soak into the pasta and vegetables.