Greek Orzo Pasta Salad with Chicken
Main Ingredients: Poultry
Yield: 6-8 servings
Photo And Recipe Courtesy Of Little Spice Jar, Marzia Aziz
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- Prep
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- Total
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- Serving
- 6-8
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:
- 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:
- 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:
- 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.
