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Greek Chicken and Orzo Salad|Craving Something Healthy

Greek Chicken and Orzo Salad

Prep Time 15 minutes
Servings 10 -12 cups pasta salad



  • 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


  • 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


  • 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.


Feel free to add more or less of any of the vegetables. Refrigerate leftovers for up to 4 days.