Description
A refreshing Mediterranean-inspired salad featuring cooked chicken, orzo, and colorful vegetables tossed in a tangy oregano dressing.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cooked chicken, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo according to package instructions; drain and cool.
- In a large bowl, combine the cooked orzo, chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a separate bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve fresh or chill in the refrigerator for 20 minutes before serving.
Notes
Store the vinaigrette separately if prepping ahead to keep the grains firm. Best eaten fresh but can keep in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg