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Greek Chicken Orzo Salad

Greek Chicken Orzo Salad combines grilled chicken, tender orzo, feta cheese, crisp vegetables, and a fresh herb dressing.
Perfect for meal prep, summer gatherings, or quick family dinners.
Ready in just 35 minutes and full of Mediterranean flavor.

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Prep Time 14 minutes
Course Main Course Salad
Cuisine Mediterranean, Greek-Inspired

Ingredients
  

Dressing

  • ⅔ cup extra virgin olive oil
  • ¼ cup red grape vinegar non-alcoholic alternative
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 shallot finely chopped
  • ½ cup chopped fresh herbs dill, basil, oregano, and/or thyme
  • Kosher salt
  • Freshly ground black pepper

Salad

  • 1 pound boneless skinless chicken tenders
  • ⅓ cup basil pesto
  • 2 tablespoons balsamic-style vinegar non-alcoholic
  • 1 pound dry orzo
  • 2 cups cubed feta cheese
  • 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
 

  • In a large serving bowl, whisk together the olive oil, red grape vinegar, lemon juice, honey, Dijon mustard, chopped shallot, fresh herbs, salt, and pepper until well combined.
  • Toss the chicken tenders with the basil pesto and balsamic-style vinegar until evenly coated.
  • Heat a grill, grill pan, or large skillet over medium-high heat. Cook the chicken for 8–10 minutes, turning occasionally, until fully cooked and golden. Let it rest for a few minutes before chopping into bite-sized pieces.
  • Bring a large pot of salted water to a boil. Cook the orzo according to the package directions until al dente.
  • Drain the orzo well and immediately add the hot pasta to the bowl with the dressing. Toss thoroughly so the warm orzo absorbs the flavorful dressing.
  • Add the chopped grilled chicken, feta cheese, cherry tomatoes, cucumbers, Kalamata olives, roasted bell peppers, and pepperoncini.
  • Toss everything gently until evenly coated. Taste and adjust the seasoning if needed.
  • Serve your Greek Chicken Orzo Salad warm, at room temperature, or chilled. The flavors become even more delicious after resting in the refrigerator for a few hours.

Notes

  • This salad tastes even better after chilling for several hours.
  • Crumbled feta may be substituted for cubed feta.
  • Add avocado just before serving for extra creaminess.
  • For a vegetarian version, simply omit the chicken and add chickpeas.