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Greek Chicken Orzo Salad - Fresh, Bright, and Satisfying

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the Chicken 1.25 pounds boneless, skinless chicken breasts (or thighs)
  • 2 tablespoons extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 2–3 tablespoons juice)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, finely chopped)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the Orzo and Salad 8 ounces orzo pasta
  • 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 red bell pepper, diced
  • 3/4 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese (more for topping)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional but recommended)
  • For the Dressing 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice (from above, if available)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, grated or very finely minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon honey (optional, balances acidity)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, thyme, salt, and pepper. Add chicken and toss to coat. Let it sit 15–30 minutes at room temperature, or up to 6 hours in the fridge.
  2. Cook the orzo: Bring a large pot of salted water to a boil. Cook orzo until al dente, about 7–9 minutes. Drain and rinse briefly under cool water to stop the cooking. Toss with a drizzle of olive oil to prevent sticking.
  3. Sear or grill the chicken: Heat a large skillet or grill over medium-high. Cook chicken 5–7 minutes per side, until browned and cooked through (internal temperature 165°F/74°C). Rest 5 minutes, then slice or cube.
  4. Whisk the dressing: In a small jar or bowl, combine olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, honey, salt, and pepper. Whisk or shake until emulsified.
  5. Prep the vegetables: Dice cucumber and bell pepper, halve tomatoes and olives, and slice red onion thin. Chop parsley and dill.
  6. Assemble the salad: In a large bowl, combine orzo, vegetables, olives, herbs, and feta. Add half the dressing and toss gently.
  7. Add the chicken: Fold in the sliced or cubed chicken. Drizzle in more dressing to taste. Adjust salt, pepper, and acidity with a splash of vinegar or lemon if needed.
  8. Serve or chill: Enjoy right away slightly warm, or cover and chill 30–60 minutes to let flavors meld. Top with extra feta and herbs before serving.