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5
from 1 vote
Greek Chicken and Orzo Salad
A Mediterranean-style pasta salad that feeds a crowd
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Course:
Salad
Cuisine:
Mediterranean
Diet:
Lower Carb, Heart Healthy
Servings:
10
Calories:
358
kcal
Author:
Anne Danahy, RD
Ingredients
Dressing
2
teaspoons
grated lemon zest
¼
cup
fresh lemon juice
¼
cup
red wine vinegar
¼
cup
olive oil
1
teaspoon
dried oregano
⅛
teaspoon
cayenne pepper
¼
teaspoon
garlic powder
salt and pepper to taste
Salad
1
pound
package whole wheat orzo
cooked according to directions and cooled
2
cups
rotisserie chicken
shredded
1
pint
cherry tomatoes
halved
½
cup
Kalamata olives
pitted
½
bunch
scallions
chopped
1
large
English cucumber
quartered lengthwise and cut into ½-inch pieces
12
ounce
jar roasted red peppers
drained and cut into thin slices
1
bunch
basil
sliced thin
3
ounces
feta cheese
crumbled
Instructions
Mix all ingredients for the dressing in a measuring cup and set aside.
Place all salad ingredients except for feta cheese in a large mixing bowl. Toss well to combine.
Pour salad dressing over all, stir well and refrigerate for at least an hour to let flavors blend.
Sprinkle feta cheese over just before serving.
Keep leftovers tightly covered for up to four days.
Notes
Feel free to add more or less of any of the vegetables. Refrigerate leftovers for up to 4 days.
Nutrition
Calories:
358
kcal
|
Carbohydrates:
40
g
|
Protein:
21
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
53
mg
|
Sodium:
900
mg
|
Potassium:
324
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
571
IU
|
Vitamin C:
30
mg
|
Calcium:
85
mg
|
Iron:
2
mg