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Greek Chicken Orzo Salad with grilled pesto chicken, feta, cherry tomatoes, and kalamata olives in a large serving bowl

Greek Chicken Orzo Salad

A fresh and flavorful Greek Chicken Orzo Salad with grilled pesto balsamic chicken, herby honey lemon dressing, cubed feta, kalamata olives, cherry tomatoes, and roasted bell peppers. Ready in 30 minutes and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 513
Ingredients Equipment Method Notes

Ingredients
  

  • 2/3 cup extra virgin olive oil start with 1/3 cup and adjust to taste
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 shallot finely chopped
  • 1/2 cup fresh herbs chopped, use dill, basil, oregano, and thyme or any combination
  • kosher salt and black pepper to taste
  • 1 lb boneless skinless chicken tenders
  • 1/3 cup basil pesto
  • 2 tbsp balsamic vinegar
  • 1 lb dry orzo cooked to al dente
  • 2 cups feta cheese cubed from a block
  • 2 cups cherry tomatoes halved
  • 2 Persian cucumbers chopped
  • 1 cup pitted kalamata olives
  • 2 roasted bell peppers sliced
  • 1/4 cup pepperoncini chopped

Equipment

  • large salad bowl
  • large pot
  • Grill pan or skillet
  • colander

Method
 

  1. Add all dressing ingredients to a large salad bowl and whisk well. Season with salt and pepper to taste. Set aside while you prepare the rest.
  2. Toss chicken tenders with basil pesto and balsamic vinegar until fully coated. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 8 to 10 minutes, flipping once halfway through, until cooked through. Let rest for 3 minutes, then chop into bite-sized pieces.
  3. Bring a large pot of generously salted water to a boil. Cook the orzo to al dente according to package directions, about 8 to 9 minutes. Drain immediately.
  4. Add the hot drained orzo straight into the salad bowl with the dressing and toss immediately and thoroughly. The heat from the pasta helps the dressing absorb into each piece.
  5. Add the grilled chicken, feta, cherry tomatoes, cucumbers, kalamata olives, roasted bell peppers, and pepperoncini. Toss gently to combine. Taste and adjust seasoning. Add a squeeze of fresh lemon juice before serving if desired.
  6. Serve warm immediately or refrigerate and serve cold. The flavor deepens as the salad sits.

Notes

Toss orzo while still hot for maximum dressing absorption. Always use block feta and cube it yourself for best texture. Omit chicken for a vegetarian version. Stores in the refrigerator for up to 4 days. Refresh leftovers with a drizzle of olive oil and a squeeze of lemon.
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