This is a nice, light Mediterranean salad for the summer months. You can use any cubed cooked chicken, but it’s best to grill your own if you have time. This recipe is mentioned in my book, The Essence of Shade–one of the many salads offered at Shady Lane’s bakery.
Chicken Orzo Salad
Ingredients
- 1 pound grilled chicken breast, cubed see Grilled Chicken Breast recipe
- 1/4 cup olive oil
- 1 cup Orzo pasta, uncooked
- 2 green onions, sliced
- 3/4 English cucumber unpeeled, seeded, diced
- 1/2 red onion, sliced thin
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/4 cup fresh lemon juice
- 1 TBSP fresh, minced dill
- 1 tsp. fresh, minced oregano
- 3/4 cup crumbled Feta cheese
- salt & pepper
Instructions
-
Grill chicken and cut into 1/2 inch cubes. (See recipe on this site for Grilled Chicken Breasts.)
Cook the Orzo according to package directions. Rinse in cold water, drain, and add to large bowl.
Add the green onions, cucumber, red onion, tomatoes, and olives.
In a glass measuring cup, add the olive oil, fresh lemon juice, dill, and oregano. Mix well and pour over pasta mixtures. Add salt and pepper to taste. Add Feta cheese.
Recipe Notes
This recipe was created by using a variation of several Chicken Orzo Salad recipes.
