Greek Chicken Orzo Salad

This Greek Chicken Orzo Salad is just what your warm-weather menu needs. It’s fresh, colorful, easy to prep, and filled with bold Mediterranean flavors.

This recipe was inspired by a summer vacation in a small seaside village in Greece.

One afternoon, I had a simple lunch at a family-run taverna where the orzo salad was served chilled with olive oil, lemon, oregano, and grilled chicken straight from the fire.

That one bite brought together everything I love about Mediterranean cooking: freshness, simplicity, and bold flavor.

Since then, I’ve recreated this Greek Chicken Orzo Salad countless times for friends and family – it’s become a go to crowd favorite.

Why you’ll love this

1. Meal prep friendly – Make ahead and refrigerate for quick lunches or dinners.
2. Bursting with flavor – Marinated chicken, lemony dressing, briny feta, and fresh veggies.
3. Perfect summer dish – Light, refreshing, and ideal for picnics, BBQs, or outdoor dining.
4. Balanced nutrition – Protein, carbs, and veggies all in one delicious bowl.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisines: Mediterranean, Greek
Servings: 4
Estimated Cost: $12

Equipment:

• Medium pot
• Grill pan or skillet
• Mixing bowls
• Whisk
• Cutting board & knife

Ingredients

For the salad:

• 1 cup dry orzo pasta
• 2 cups cooked and chopped chicken breast (grilled or roasted)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Step-by-Step Instructions

1. Cook the orzo: Bring a pot of salted water to a boil. Add orzo and cook according to package instructions (usually 7–9 minutes). Drain and rinse with cold water to stop the cooking. Let it cool completely.
2. Prepare the chicken: If not using pre-cooked chicken, grill or sauté chicken breasts seasoned with salt, pepper, and oregano. Once cooked through, let rest for 5 minutes, then chop into bite-sized pieces.
3. Make the dressing: In a small bowl, whisk together olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper until emulsified.
4. Assemble the salad: In a large mixing bowl, combine the cooked orzo, chicken, cherry tomatoes, cucumber, red onion, olives, and parsley. Drizzle the dressing over and toss to coat.
5. Add feta: Gently fold in crumbled feta cheese.
6. Chill & serve: For best flavor, refrigerate for at least 30 minutes before serving. Garnish with extra parsley and feta if desired.

Nutrition Facts

(Per serving, approximate)

• Calories: 420
• Protein: 30g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 3g
• Sugar: 3g
• Sodium: 610mg

Tips for Success

1. Use leftover chicken: Rotisserie or grilled leftovers work great and save time.
2. Don’t overcook orzo: Keep it al dente to avoid a mushy salad.
3. Chill before serving: A little fridge time lets the flavors really soak in.
4. Add fresh herbs: Dill or mint can boost the freshness even more.

Print Pin

Greek Chicken Orzo Salad

This Greek Chicken Orzo Salad is just what your warm-weather menu needs. It’s fresh, colorful, easy to prep, and filled with bold Mediterranean flavors.

Course Salad

Cuisine Mediterranean, Greek

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 420kcal

Cost $12

Ingredients

For the salad

• 1 cup dry orzo pasta
• 2 cups cooked and chopped chicken breast grilled or roasted
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• ¼ red onion thinly sliced
• ½ cup Kalamata olives pitted and halved
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

For the dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 garlic clove minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

• Cook the orzo: Bring a pot of salted water to a boil. Add orzo and cook according to package instructions (usually 7–9 minutes). Drain and rinse with cold water to stop the cooking. Let it cool completely.
• Prepare the chicken: If not using pre-cooked chicken, grill or sauté chicken breasts seasoned with salt, pepper, and oregano. Once cooked through, let rest for 5 minutes, then chop into bite-sized pieces.
• Make the dressing: In a small bowl, whisk together olive oil, vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper until emulsified.
• Assemble the salad: In a large mixing bowl, combine the cooked orzo, chicken, cherry tomatoes, cucumber, red onion, olives, and parsley. Drizzle the dressing over and toss to coat.
• Add feta: Gently fold in crumbled feta cheese.
• Chill & serve: For best flavor, refrigerate for at least 30 minutes before serving. Garnish with extra parsley and feta if desired.

Notes

1. Use leftover chicken: Rotisserie or grilled leftovers work great and save time.
2. Don’t overcook orzo: Keep it al dente to avoid a mushy salad.
3. Chill before serving: A little fridge time lets the flavors really soak in.
4. Add fresh herbs: Dill or mint can boost the freshness even more.

Common Questions

Can I make this ahead of time?
Yes! This salad keeps well in the fridge for up to 3 days. Just stir before serving.

Is it served warm or cold?
It’s best served chilled or at room temperature, making it perfect for summer events.

Can I make it vegetarian?
Absolutely. Just skip the chicken and add chickpeas or extra veggies like bell peppers or artichokes.

What other cheese can I use instead of feta?
You can swap in goat cheese or cubed mozzarella, but feta adds the perfect tangy contrast.

Thank you for stopping by to explore this Greek Chicken Orzo Salad!

I hope it brings brightness to your table and joy to your gatherings.

Wishing you happy cooking, sunny days, and lots of delicious bites ahead!