Mediterranean Orzo Salad with Grilled Chicken
A vibrant and refreshing Mediterranean orzo salad featuring tender grilled chicken, sun-dried tomatoes, Kalamata olives, cucumber, and feta, all tossed in a zesty lemon-herb vinaigrette. Perfect for a light yet satisfying main course.
Ingredients
- •1.5 lb boneless, skinless chicken breasts
- •2 tablespoon olive oil
- •1 tablespoon fresh lemon juice
- •1 teaspoon dried oregano
- •0.5 teaspoon garlic powder
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper, freshly ground
- •1 cup orzo pasta
- •1 cup cherry tomatoes, halved
- •1 cup English cucumber, diced
- •0.5 cup Kalamata olives, pitted and halved
- •0.25 cup red onion, thinly sliced or finely diced
- •0.75 cup feta cheese, crumbled
- •0.25 cup fresh parsley, chopped
- •2 tablespoon fresh mint, chopped
- •0.5 cup sun-dried tomatoes, oil-packed, drained and chopped
- •0.5 cup extra virgin olive oil
- •3 tablespoon fresh lemon juice
- •1 tablespoon red wine vinegar
- •1 clove garlic, minced
- •1 teaspoon dried oregano
- •0.5 teaspoon dried dill
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper, freshly ground
Instructions
- 1.
Prepare the Chicken: Pat the chicken breasts dry. In a medium bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Add the chicken breasts and turn to coat. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 2.
Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package directions until al dente (typically 8-10 minutes). Drain well and rinse with cold water to stop the cooking and prevent sticking. Set aside to cool completely.
- 3.
Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat, let rest for 5 minutes, then slice or dice into bite-sized pieces.
- 4.
Make the Vinaigrette: In a small bowl or jar, whisk together 0.5 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, red wine vinegar, minced garlic, 1 teaspoon dried oregano, dried dill, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until well combined and emulsified.
- 5.
Assemble the Salad: In a large mixing bowl, combine the cooled orzo, cherry tomatoes, diced cucumber, Kalamata olives, red onion, feta cheese, fresh parsley, fresh mint, and chopped sun-dried tomatoes. Add the grilled chicken pieces to the bowl.
- 6.
Dress and Serve: Pour the lemon-herb vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated. Taste and adjust seasoning (salt, pepper, or lemon juice) as needed. Serve immediately or chill for at least 30 minutes for flavors to meld. Can be stored in the refrigerator for up to 3 days.
Tips
- 💡For best results, cook the orzo al dente and rinse thoroughly with cold water to prevent it from clumping and to keep it firm for the salad.
- 💡Allow the grilled chicken to rest for a few minutes after cooking; this helps keep it juicy before slicing.
- 💡Make the vinaigrette ahead of time and store it in the refrigerator. Shake well before tossing with the salad.
- 💡This salad is excellent for meal prep! Prepare all components and store them separately, then combine and dress just before serving for the freshest taste.
- 💡For extra flavor, lightly toast the orzo in a dry pan for a few minutes before boiling to add a nutty depth.
Recipe from TheCookbook.ai
Created by Basil Roux