Greek Orzo Salad with Grilled Chicken

$- 1 cup orzo pasta - 2 grilled chicken breasts, sliced - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1/2 cup black olives, pitted and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste You can change this salad to fit your taste. Here are some ideas: - Add bell peppers for crunch. - Use grilled shrimp instead of chicken for a seafood twist. - Swap feta with goat cheese for a creamier taste. - Toss in some avocado for extra creaminess. To make this salad, you will need: - A large pot to cook the orzo. - A mixing bowl for the salad. - A small bowl for the dressing. - A whisk to mix the dressing. - A cutting board and knife for chopping veggies. - A measuring cup and spoons for accurate measurements. {{ingredient_image_1}} Start by boiling a pot of salted water. Add the orzo pasta to the water. Cook it for about 8 to 10 minutes or until it feels firm but tender. This is called al dente. Once cooked, drain the orzo in a colander. Rinse it under cold water to stop the cooking. This step helps keep the orzo from getting mushy. For the chicken, preheat your grill to medium heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6 to 7 minutes on each side. You want it to be fully cooked and have nice grill marks. When done, take the chicken off the grill and let it rest for a few minutes. Then, slice it into bite-sized pieces. In a large bowl, combine the cooked orzo, grilled chicken slices, cherry tomatoes, diced cucumber, finely chopped red onion, sliced black olives, and crumbled feta cheese. In a smaller bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper. Pour this dressing over the salad mix and toss gently. Make sure everything gets coated well. Finally, sprinkle fresh parsley on top for color and taste. If you have time, chill the salad in the fridge for 20 to 30 minutes. This helps the flavors blend together nicely. To cook orzo pasta, start with a big pot of water. Add salt to the water. This boosts the flavor of the pasta. Bring the water to a boil. Add the orzo and stir it. Cook for about 8 to 10 minutes. You want it to be al dente, which means it is firm but not hard. When it's done, drain the orzo. Rinse it under cold water. This stops the cooking. It keeps the orzo from becoming mushy. Grilling chicken gives it a nice smoky taste. First, marinate the chicken for at least 30 minutes. Use olive oil, lemon juice, salt, and pepper for great flavor. Preheat the grill to medium-high heat. Place the chicken on the grill and cook for 6-7 minutes on each side. Check that the chicken is cooked through. The inside should be 165°F. Once done, let it rest for a few minutes before slicing. This keeps the juices inside the chicken. The dressing can make or break your salad. For this Greek orzo salad, mix olive oil, lemon juice, dried oregano, salt, and pepper. Whisk these together in a small bowl. Taste it to see if you like the balance. You can add more lemon juice for tang or more olive oil for richness. Pour the dressing over your salad and toss it well. Every bite should be coated in flavor. Let the salad chill for 20-30 minutes. This helps the flavors blend and taste even better. Pro Tips Cook Orzo Al Dente: Ensure you cook the orzo until it's al dente for the best texture. This will help it hold up well in the salad and not become mushy. Chill for Flavor: Allowing the salad to chill in the refrigerator for 20-30 minutes enhances the flavors as they meld together, resulting in a more delicious dish. Customize Your Veggies: Feel free to add or substitute your favorite vegetables, such as bell peppers or spinach, to make the salad your own. Fresh Herbs Matter: Use fresh herbs like parsley or dill for a brighter taste. Dried herbs can be used in a pinch, but fresh really elevates the dish. {{image_2}} You can make a great vegetarian version of this salad. Simply leave out the chicken. Replace it with extra chickpeas or grilled zucchini. This way, you still get protein and flavor without meat. You can also add bell peppers for more color and crunch. Use the same dressing for added zest. If you need a gluten-free dish, use gluten-free orzo pasta. Many brands make great alternatives. You can also swap orzo for quinoa or rice. Both offer a nice base and fit well with the other flavors. Just make sure your olives and feta are gluten-free too. Feel free to get creative with your ingredients. Add artichoke hearts for a tangy kick. You can also toss in some spinach for extra greens. If you like spice, try adding jalapeños or red pepper flakes. You can adjust the dressing by adding more lemon juice for brightness or a bit of balsamic vinegar for depth. These changes can really make the salad shine! To keep your Greek Orzo Salad fresh, place it in a sealed container. Make sure to cover it tightly to prevent air from getting in. If you can, separate the dressing from the salad. This will help keep the orzo and veggies crisp. Use glass or plastic containers with tight lids for storage. Glass containers are great because they do not stain or hold odors. If you have smaller containers, they work well for single servings. This makes it easy to grab a quick meal. Your Greek Orzo Salad will stay good for about three to four days in the fridge. After that, the flavors may fade and the veggies can get mushy. Always check for any off smells or changes in texture before eating leftovers. If you see any signs of spoilage, it's best to toss it. Yes, you can make Greek Orzo Salad ahead of time. This salad tastes even better after sitting. The flavors mix well when it rests. I suggest making it a few hours in advance. Just store it in the fridge until you're ready to serve. If you don't have feta cheese, try goat cheese or ricotta. Both add creaminess and taste great! For a dairy-free option, use firm tofu. Crumble it like feta for a similar texture. Greek Orzo Salad lasts up to three days in the fridge. Keep it in an airtight container. After that, it may lose its crunch and flavor. Always check for any signs of spoilage before eating. Absolutely! You can add bell peppers, carrots, or spinach for extra color and crunch. Feel free to get creative with your veggie choices. Just remember to chop them small for even mixing. This blog post covered all you need for a tasty Greek Orzo Salad. You learned about the key ingredients, how to cook orzo and grill chicken, and tips for perfecting both. I shared ideas for customization and storage tips to keep leftovers fresh. Enjoy your salad with all the flavors you love. With a little practice, you can make this dish shine. Whether for a meal or a gathering, it will impress!$

Greek Orzo Salad with Grilled Chicken

A refreshing salad featuring orzo pasta, grilled chicken, and fresh vegetables, perfect for a light meal.

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Prep Time 15

Cook Time 10

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 cup orzo pasta
2 pieces grilled chicken breasts, sliced
1 cup cherry tomatoes, halved
1 piece cucumber, diced
0.5 cup red onion, finely chopped
0.5 cup black olives, pitted and sliced
0.5 cup feta cheese, crumbled
0.25 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
to taste salt and pepper

Instructions

Bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked orzo, grilled chicken slices, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a dressing.
Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated with the dressing.
Sprinkle chopped parsley on top before serving for added freshness and color.
Chill in the refrigerator for about 20-30 minutes to allow the flavors to meld together before serving.

Notes

Chill the salad for 20-30 minutes to enhance the flavors.

Keyword chicken, Greek, healthy, orzo, salad