Mediterranean Chicken Orzo Salad with Feta
A light, satisfying salad that pairs tender chicken, orzo, and feta with crisp vegetables and a lemony vinaigrette. Perfect for lunch or a weeknight dinner, this dish comes together in minutes and stores well for next-day meals.
Ingredients
- 2 cups cooked orzo
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/3 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1 medium lemon, juiced
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat the chicken dry and season with oregano, salt, and pepper.
- Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center, about 6-8 minutes per side depending on thickness. Remove, rest for a few minutes, then slice thinly.
- Meanwhile, prepare the orzo according to package directions. Drain and rinse under cold water to stop the cooking and cool it down a bit.
- In a large bowl, combine the cooled orzo, cucumber, cherry tomatoes, red onion, olives, and parsley.
- Whisk together the lemon juice, olive oil, and garlic (if using). Season with a pinch of salt and pepper.
- Add the sliced chicken to the bowl, pour over the dressing, and toss gently to coat.
- Crumble feta over the top. Give everything one last light toss and serve, or refrigerate for up to a day to let the flavors meld.