Greek Orzo Pasta Salad with Chicken

YIELD: 6-8 servings


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


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.