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Fresh Greek Lemon Orzo Salad with Chicken and Feta

Greek Lemon Orzo Salad - featured image
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A bright, refreshing Greek-inspired salad featuring al dente orzo pasta, tender chicken breast, tangy feta, and a zesty lemon dressing. Perfect for a light yet satisfying summer meal.

Ingredients

Scale
  • 1 cup (200g) orzo pasta, cooked al dente
  • 2 medium boneless, skinless chicken breasts
  • 3/4 cup crumbled feta cheese
  • Juice of 2 large lemons
  • Zest of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (200g) of orzo and cook for 8-9 minutes until just al dente. Drain and rinse briefly under cold water to stop cooking. Set aside to cool.
  2. While the orzo cooks, season 2 medium chicken breasts with salt, pepper, and 1/2 teaspoon dried oregano. Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice thinly.
  3. In a small bowl, whisk juice of 2 lemons, 3 tablespoons olive oil, minced garlic, lemon zest, remaining oregano, and salt and pepper to taste. Adjust acidity or oil as desired.
  4. Dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely dice 1/4 cup red onion, and chop 1/4 cup fresh parsley.
  5. In a large bowl, combine cooled orzo, sliced chicken, cucumber, tomatoes, red onion, and parsley. Pour dressing over and toss gently to combine.
  6. Sprinkle 3/4 cup crumbled feta over the top. Toss lightly again or serve with feta on top for presentation.
  7. Refrigerate the salad for at least 15 minutes before serving to let the flavors meld. Serve cold or at room temperature.

Notes

Do not overcook the orzo; it should be al dente with a slight bite. Rinse orzo under cold water after cooking to stop the cooking process and cool it quickly. Let chicken rest after cooking to lock in juices. Adjust lemon juice and olive oil in the dressing to balance acidity and richness. Toss gently after adding feta to avoid breaking it down. Refrigerate salad for at least 15 minutes before serving for best flavor. Salad keeps well up to 2 days refrigerated.

Nutrition

Keywords: Greek salad, lemon orzo salad, chicken salad, feta cheese, summer salad, Mediterranean, easy recipe, healthy lunch

Find it online: https://evabake.com/fresh-greek-lemon-orzo-salad-with-chicken-and-feta-easy-recipe-for-summer/