Greek Chicken Orzo Salad

How to Make Greek Chicken Orzo Salad

1. 1

   Step 1: Cook the orzo

   Bring a large pot of salted water to a boil and add the orzo. Cook until al dente, about 9–11 minutes, then drain and rinse briefly under cool water to stop the cooking and remove excess starch. Let the orzo drain well while you prepare the other ingredients.

   For this step

   • 1 1/2 cupsDry orzo pasta
   
2. 2

   Step 2: Prepare chicken and vegetables

   If using leftover or rotisserie chicken, dice or shred it into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion and halve the pitted Kalamata olives; place all in a large mixing bowl along with the crumbled feta.

   For this step

   • 2 cupsCooked chicken, diced or shredded
   • 1 eachEnglish cucumber, seeded and diced
   • 1 1/2 cupsCherry tomatoes, halved
   • 1/4 cupRed onion, thinly sliced
   • 3/4 cupKalamata olives, pitted and halved
   • 3/4 cupFeta cheese, crumbled
   
3. 3

   Step 3: Make the lemon-oregano dressing

   In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice and dried oregano; season generously with salt and freshly ground black pepper. Whisk or shake until emulsified and taste, adjusting acidity or seasoning as needed.

   For this step

   • 1/4 cupExtra-virgin olive oil
   • 3 tablespoonsFresh lemon juice (about 1 large lemon)
   • 2 teaspoonsDried oregano
   
4. 4

   Step 4: Toss salad to combine

   Add the drained orzo and diced chicken to the bowl with the vegetables and feta. Pour the dressing over the salad and toss gently until everything is evenly coated; break up any large clumps of feta as you toss.
   
5. 5

   Step 5: Chill and let flavors meld

   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld — this step improves the texture and flavor balance. If short on time, the salad can be served immediately, but chilling makes it taste more cohesive.
6. 6

   Step 6: Finish and serve

   Before serving, give the salad a final toss and adjust seasoning with salt, pepper or a squeeze of lemon if needed. Serve chilled or at cool room temperature, garnished with additional oregano or crumbled feta if desired.
   

1. Bring a large pot of salted water to a boil and add the orzo. Cook until al dente, about 9–11 minutes, then drain and rinse briefly under cool water to stop the cooking and remove excess starch. Let the orzo drain well while you prepare the other ingredients.
2. If using leftover or rotisserie chicken, dice or shred it into bite-sized pieces. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion and halve the pitted Kalamata olives; place all in a large mixing bowl along with the crumbled feta.
3. In a small bowl or jar combine the extra-virgin olive oil, fresh lemon juice and dried oregano; season generously with salt and freshly ground black pepper. Whisk or shake until emulsified and taste, adjusting acidity or seasoning as needed.
4. Add the drained orzo and diced chicken to the bowl with the vegetables and feta. Pour the dressing over the salad and toss gently until everything is evenly coated; break up any large clumps of feta as you toss.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld — this step improves the texture and flavor balance. If short on time, the salad can be served immediately, but chilling makes it taste more cohesive.
6. Before serving, give the salad a final toss and adjust seasoning with salt, pepper or a squeeze of lemon if needed. Serve chilled or at cool room temperature, garnished with additional oregano or crumbled feta if desired.