Description
A colorful and nutritious Mediterranean Chicken Orzo Salad, packed with protein, healthy fats, and vibrant flavors, perfect for gatherings or meal prep.
Ingredients
Scale
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 shallot, chopped
- 1/2 cup chopped herbs (dill, basil, oregano, thyme)
- Kosher salt and black pepper, to taste
- 1 pound boneless skinless chicken tenders
- 1/3 cup basil pesto
- 2 tablespoons balsamic vinegar
- 1 pound dry orzo
- 2 cups cubed feta cheese
- 2 cups cherry tomatoes, halved
- 2 to 3 Persian cucumbers, chopped
- 1 cup pitted kalamata olives
- 2 roasted bell peppers, sliced
- 1/4 cup chopped pepperoncini
Instructions
- Combine olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, shallot, chopped herbs, kosher salt, and black pepper in a large salad bowl to make the dressing.
- Toss the chicken tenders with basil pesto and balsamic vinegar.
- Preheat your grill or skillet to medium-high heat and grill the chicken for 8 to 10 minutes until fully cooked.
- Chop the cooked chicken into bite-sized pieces.
- Boil salted water and cook the orzo until al dente, about 7 to 9 minutes. Drain, saving a splash of pasta water.
- Add the drained orzo to the salad bowl with dressing and toss to combine.
- Add the grilled chicken, feta cheese, cherry tomatoes, cucumbers, olives, roasted peppers, and pepperoncini. Toss and serve warm or cold.
Notes
For a delightful crunch, consider adding toasted pine nuts or walnuts. Store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg