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Rotisserie Chicken and Orzo Greek Salad

I’ve been feeling a little bit stretched in many different directions lately because we’re moving! I’ll share details about when, where and how soon – don’t want to jinx anything. So let’s just say I have lists of things to do today, tomorrow, within a week and within a month all over the place, boxes are starting to pile up in each room, random people are stopping by my house to buy my junk treasures, and I’m trying to work and create a recipe or two for you in between it all.

So these are my favorite three words these days. No. Cook. Dinner. No, maybe five favorite words: No Cook Dinner With Leftovers! Whether you’re packing and moving, or just really busy and it’s too hot to cook, you’ll love this easy recipe that feeds a crowd, or your family for at least 2 meals. Or it can feed just you for a few meals and lunches. Feel free to adapt the ingredients to whatever vegetables or grains you have on hand. It keeps beautifully for 3-4 days in the fridge!

Greek Chicken and Orzo Salad|Craving Something Healthy

If you can find whole wheat orzo, use it here for more fiber and a lower glycemic index. Otherwise, feel free to use farro instead of the orzo.  I used a rotisserie chicken breast, but of course, you can grill or roast your own chicken, or leave it out and keep it vegetarian.

Chicken and Orzo Greek Salad
Greek Chicken and Orzo Salad|Craving Something Healthy

Greek Chicken and Orzo Salad

5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Servings: 10 -12 cups pasta salad
Author: Craving Something Healthy

Ingredients

Dressing

  • 2 teaspoons grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste

Salad

  • 1 pound package whole wheat orzo cooked according to directions and cooled
  • 1 rotisserie chicken or chicken breast shredded
  • 1 pint cherry tomatoes halved
  • 1 cup Kalamata olives pitted
  • 1/2 bunch of scallions chopped
  • 1 large english cucumber, quartered lengthwise and cut into 1/2-inch pieces
  • 1-12 ounce jar roasted red peppers drained and cut into thin slices
  • 1 large bunch basil sliced thin
  • 2-3 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.
Did you make this recipe?Tell me @CravingSomethingHealthy!

Do you have any favorite no cook meals?  Does anyone have any tips for doing a BIG move with a cat?

Eat well!

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15 Comments

  1. I can’t get enough Greek food in my house, and fortunately my kids and hubby like it too. Your salad is definitely calling my name!! I think it would be perfect w/ cooked whole grain sorghum for a gluten-free version. Yum!!!

    1. Yes, it works well with any grains, and even meatless! Thanks for stopping by and leaving a comment EA 🙂

  2. This looks so delicious and exactly the way I like to eat! I’m headed to the grocery store today and will pick up everything I need to make this dish. Thank you!

    Big Texas Hugs,
    Susan and Bentley

    1. I know! I don’t cook it often either and whenever I do, I remember I love it! We’re excited to be moving to AZ and never have winter again 🙂

  3. This looks terrific and it appears to be low-fat and very healthy! Perfect for a back-yard summer dinner. Or lunch…..:) Thanks

    P.S. Keep slugging away, you will get it all together and moved. 🙂

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