Description
This lemon orzo salad with chicken brings Mediterranean sunshine to your table in just 30 minutes – perfect for busy weeknights when you crave something fresh and satisfying.
Ingredients
Scale
- 1½ cups (300g) orzo pasta, uncooked
- 2 cups (300g) cooked chicken breast, diced or shredded
- 1 English cucumber, diced (about 2 cups)
- 1 pint cherry tomatoes, halved (about 2 cups)
- ½ red onion, finely diced (about ½ cup)
- ¾ cup (100g) crumbled feta cheese
- ½ cup kalamata olives, pitted and halved
- ⅓ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh mint, chopped (optional)
- ⅓ cup (80ml) extra virgin olive oil
- ¼ cup (60ml) fresh lemon juice (approximately 2 lemons)
- 2 teaspoons lemon zest
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook orzo for 1 minute less than package directions until al dente. Drain, rinse with cold water, and transfer to a large bowl with a drizzle of olive oil.
- Prepare the dressing by whisking together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, oregano, salt, and pepper in a small bowl until emulsified.
- Add cucumber, cherry tomatoes, red onion, olives, and half the herbs to the orzo. Pour half the dressing over and toss to combine.
- Fold in the chicken pieces and crumbled feta cheese, along with the remaining herbs, gently tossing everything together.
- Drizzle the remaining dressing over the salad and toss once more. Taste and adjust seasoning if needed. Let rest for at least 15 minutes before serving to allow flavors to meld.