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  • Prep Time
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  • Cook Time
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  • Servings
    6-8

Greek Orzo Pasta Salad with Chicken

Main Ingredients: Poultry

Yield: 6-8 servings

Photo And Recipe Courtesy Of Little Spice Jar, Marzia Aziz

Ingredients

FOR THE CHICKEN:

  • 1 lb. of uncooked chicken breasts
  • 1 tbsp. olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 tsp. italian seasoning
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. smoked sweet paprika
  • 1/2 tsp. sea salt
  • 1/2 tsp. garlic powder


FOR THE SALAD:

  • 2 cups uncooked orzo pasta
  • 1/2 hot house or 2 persian cucumbers, quartered then thinly chopped
  • 1 c. cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/4 c. kalamata olives, halved
  • 1/2 c. crumbled feta

 

FOR THE DRESSING:

  • 1/2 c. olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 teaspoons country dijon (coarse grain)
  • 1/2 tsp. dried oregano
  • 5 basil leaves, chopped
  • Sea salt and pepper, to taste

Directions

TO MAKE THE CHICKEN:

  1. Combine all ingredients in a medium bowl or a ziplock. Toss to coat the chicken evenly. Let sit for 15 minutes while you prepare the pasta. Grill the chicken on an outdoor grill, George Foreman, or in a skillet. Let rest for 5 minutes before dicing.

TO MAKE THE DRESSING:

  1. In a mason jar or 2 cup measuring cup, combine all ingredients. Use a whisk or cap the mason jar and give it a good shake until all ingredients are completely combined.

TO MAKE THE SALAD:

  1. Prepare the pasta according to package directions. In a large bowl, combine all salad ingredients and using a rubber spatula, mix all ingredients together. Add the grilled chicken to the salad. When ready to serve, toss the salad with the dressing. Serve immediately.

STELLA PRODUCTS USED IN THIS RECIPE

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