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Greek Chicken and Orzo Salad|Craving Something Healthy
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5 from 1 vote

Greek Chicken and Orzo Salad

A Mediterranean-style pasta salad that feeds a crowd
Prep Time15 minutes
Cook Time0 minutes
Course: Salad
Cuisine: Mediterranean
Diet: Lower Carb, Heart Healthy
Servings: 10
Calories: 358kcal

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
  • 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: 358kcal | Carbohydrates: 40g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 900mg | Potassium: 324mg | Fiber: 3g | Sugar: 3g | Vitamin A: 571IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 2mg