Greek Orzo Salad with Grilled Chicken and Tzatziki
Grilled chicken and chilled orzo come together with crisp vegetables and a cool tzatziki drizzle.
Dietary
Nut free, Halal
Allergens
Dairy, Wheat
This salad layers tender orzo pasta with juicy grilled chicken, crunchy cucumber, tomatoes, and briny olives, all finished with a dollop of tangy tzatziki. It makes a satisfying warm-weather dinner or a packable lunch, and the components can be prepped ahead and assembled just before serving.
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups orzo pasta, uncooked
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 cup tzatziki sauce
Method
-
In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken breasts and turn to coat.
-
Cover and marinate the chicken in the refrigerator for 30 minutes.
-
Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6 to 7 minutes per side, until the internal temperature reaches 165°F.
-
Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into strips.
-
Meanwhile, bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions, about 9 minutes, until al dente.
-
Drain the orzo and rinse briefly under cold water to stop the cooking, then toss with the remaining 1 tablespoon olive oil.
-
In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
-
Toss the salad gently to combine, then divide among plates or bowls.
-
Top each serving with sliced grilled chicken and a generous dollop of tzatziki sauce before serving.
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Greek Orzo Salad with Grilled Chicken and Tzatziki
This salad layers tender orzo pasta with juicy grilled chicken, crunchy cucumber, tomatoes, and briny olives, all finished with a dollop of tangy tzatziki. It makes a satisfying warm-weather dinner or a packable lunch, and the components can be prepped ahead and assembled just before serving.
1 hr 4 servings 480 cal
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups orzo pasta, uncooked
- 1 cup cherry tomatoes, halved
- 1 English cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 cup tzatziki sauce
Method
- 1
In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken breasts and turn to coat.
- 2
Cover and marinate the chicken in the refrigerator for 30 minutes.
- 3
Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6 to 7 minutes per side, until the internal temperature reaches 165°F.
- 4
Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into strips.
- 5
Meanwhile, bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions, about 9 minutes, until al dente.
- 6
Drain the orzo and rinse briefly under cold water to stop the cooking, then toss with the remaining 1 tablespoon olive oil.
- 7
In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
- 8
Toss the salad gently to combine, then divide among plates or bowls.
- 9
Top each serving with sliced grilled chicken and a generous dollop of tzatziki sauce before serving.