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Greek Orzo Chicken Salad - Bright, Fresh, and Satisfying

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

Ingredients
  

  • Orzo pasta (about 12 ounces)
  • Cooked chicken (2–3 cups, shredded or diced; rotisserie works great)
  • Cucumber (1 large, diced; Persian or English cucumbers preferred)
  • Cherry or grape tomatoes (2 cups, halved)
  • Red onion (1/2 medium, thinly sliced or finely chopped)
  • Kalamata olives (3/4 cup, pitted and halved)
  • Feta cheese (6–8 ounces, crumbled)
  • Roasted red peppers (optional, 1/2 cup, chopped)
  • Fresh herbs (dill, parsley, and/or mint; about 1/2 cup chopped total)
  • Baby spinach or arugula (optional, 2 cups, roughly chopped)
  • Extra-virgin olive oil (1/2 cup)
  • Fresh lemon juice (1/4 cup; about 2 lemons)
  • Red wine vinegar (1 tablespoon)
  • Garlic (2 cloves, minced)
  • Dried oregano (2 teaspoons; or 2 tablespoons fresh, finely chopped)
  • Honey (1–2 teaspoons, to taste)
  • Dijon mustard (1 teaspoon, for emulsifying)
  • Kosher salt and black pepper (to taste)

Method
 

  1. Cook the orzo. Bring a large pot of salted water to a boil. Add the orzo and cook until just al dente, following package time minus about 1 minute. Drain well and spread on a sheet pan to cool slightly. Toss with a drizzle of olive oil to prevent sticking.
  2. Whisk the dressing. In a bowl or jar, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, honey, Dijon, salt, and pepper. Whisk or shake until creamy and emulsified. Taste and adjust seasoning—add more lemon or honey as needed.
  3. Prep the vegetables and herbs. Dice the cucumber, halve the tomatoes, slice the red onion thin, chop the olives, and crumble the feta. Roughly chop fresh dill, parsley, and mint. If using spinach or arugula, chop it into bite-size pieces.
  4. Dress the warm orzo. While the orzo is still slightly warm, toss it with about half of the dressing in a large bowl. This helps the pasta absorb flavor from the start.
  5. Add chicken and veggies. Fold in the chicken, cucumber, tomatoes, red onion, olives, roasted red peppers (if using), and half the herbs. Add more dressing a little at a time until everything is glossy but not drenched.
  6. Finish with greens and feta. Gently mix in the spinach or arugula, if using, and most of the feta. Save a little feta and herbs for the top.
  7. Taste and rest. Season with extra salt and pepper if needed. Let the salad rest for 10–15 minutes so the flavors meld. Top with the remaining feta and herbs before serving.