Ingredients
Scale
- 1 to 1.5 pounds boneless, skinless chicken breasts
- Orzo pasta (durum wheat semolina orzo)
- Cherry tomatoes, halved or quartered
- English cucumber, diced
- Red onion, finely diced
- Bell peppers, diced (yellow, red, or orange)
- Fresh parsley, chopped
- Fresh dill or mint (optional)
- Extra virgin olive oil
- Fresh lemon juice
- Red wine vinegar
- Dijon mustard
- Minced fresh garlic
- Dried oregano
- Salt and black pepper to taste
- Feta cheese, crumbled (optional)
- Kalamata olives, sliced (optional)
- Toasted pine nuts (optional)
Instructions
- Pat the boneless, skinless chicken breasts dry with paper towels.
- Season the chicken with olive oil, salt, black pepper, garlic powder, and dried oregano. Optionally add smoked paprika.
- Let the chicken marinate for at least 20-30 minutes at room temperature, or up to a few hours in the refrigerator.
- Preheat the grill to medium-high heat and ensure the grates are clean and lightly oiled.
- Grill the chicken for about 5-7 minutes per side until cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill and let it rest for 5-10 minutes before dicing or shredding.
- Bring a large pot of salted water to a rolling boil and cook the orzo pasta according to package directions, typically 8-10 minutes until al dente.
- Drain the orzo and rinse under cold running water to stop the cooking process. Drain well again.
- Wash and chop the vegetables: halve the cherry tomatoes, dice the cucumber, finely dice the red onion, and dice the bell peppers.
- Finely chop the fresh parsley and any other herbs like dill or mint.
- In a small bowl or jar, combine the dressing ingredients: olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk until well combined.
- In a large mixing bowl, combine the cooled orzo, diced grilled chicken, chopped vegetables, and fresh herbs.
- Pour the dressing over the salad and gently toss to combine. If using, fold in the feta cheese and Kalamata olives.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad another gentle toss and adjust with olive oil or lemon juice if needed. Garnish with fresh herbs or toasted pine nuts if desired.
Notes
- For maximum flavor, let the chicken rest after grilling.
- Rinse the orzo immediately after cooking to prevent clumping.
- This salad can be made ahead of time for better flavor melding.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg