Greek Orzo Pasta Salad with Chicken
This healthy Greek Orzo Pasta Salad with chicken is so easy to whip up, and it’s absolutely amazing when tossed in a light, refreshing lemon-honey and herb vinaigrette that's packed with tons of flavor.
Servings: 6 -8 servings
Ingredients
For the chicken:
- 1 lb. of uncooked chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon EACH: Italian seasoning red pepper flakes, smoked sweet paprika, sea salt AND garlic powder
For the salad:
- 2 cups uncooked orzo pasta
- 2 persian cucumbers quartered then thinly chopped
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 1/4 cup kalamata olives halved
- 1/2 cup crumbled feta such as Nikos Mediterranean Feta
For the dressing:
- 1/2 cup olive oil
- 2 cloves garlic minced
- 2 tablespoon lemon juice
- 2 tablespoon honey
- 2 teaspoon country dijon coarse grain
- 1/2 teaspoon dried oregano
- 5 basil leaves chopped
- sea salt + pepper
Instructions
- to make the chicken: Combine all ingredients in a medium bowl or a ziplock. Toss to coat the chicken evenly. Let sit for 15 minutes while you prepare the pasta.
Grill the chicken on an outdoor grill, George Foreman, or in a skillet. Let rest for 5 minutes before dicing. - To make the dressing: In a mason jar or 2 cup measuring cup, combine all ingredients. Use a whisk or cap the mason jar and give it a good shake until all ingredients are completely combined.
- To make the salad: Prepare the pasta according to package directions. In a large bowl, combine all salad ingredients and using a rubber spatula, mix all ingredients together. Add the grilled chicken to the salad. When ready to serve, toss the salad with the dressing. Serve immediately.
Notes
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* All components of the salad can be prepared ahead of time and refrigerated in individual containers. Toss the salad in the dressing when ready to serve.
