Description
This Mediterranean Chicken Orzo Salad is loaded with tender chicken, grape tomatoes, crisp cucumber, roasted red peppers, green olives, green onions, and feta cheese tossed with brown rice orzo in a bright homemade lemon dressing with apple cider vinegar, oregano, and basil. It is a hearty cold orzo salad that gets even more flavorful as it sits making it the ultimate make ahead potluck pasta salad, summer meal prep recipe, and easy weeknight dinner all in one. Naturally gluten free and ready to serve after just one hour of chilling in the refrigerator!
Ingredients
- 12 ounce box Jovial Brown Rice Orzo
- 1 large Boneless Skinless Chicken Breast, cooked and cubed
- 10 ounce package Fresh Grape Tomatoes, cut in half
- 1 cup Cucumber, chopped
- 12 ounce jar Roasted Red Peppers, drained and roughly chopped
- 1/2 cup Green Olives, pitted and chopped
- 5 Green Onions, finely chopped
- 1 cup Feta Cheese Crumbles
- 3 Tbsp Olive Oil
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Basil
- 1/2 tsp Salt
- 1/4 tsp Coarse Ground Black Pepper
- 1/4 tsp Garlic Powder
Instructions
In a measuring cup or small bowl whisk together the olive oil, apple cider vinegar, lemon juice, lemon zest, oregano, basil, salt, pepper and garlic powder. Set aside.
Cook the orzo according to the package instructions. Rinse in cold water, drain and pour into a large serving bowl.
Add the cubed chicken breast, tomatoes, cucumber, drained roasted red peppers, green olives, green onions and feta cheese.
Stir the dressing and pour over the top of the orzo mixture. Stir to combine.
Refrigerate covered for at least 1 hour before serving.
- Prep Time: 1 hour, 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: American