Mediterranean Chicken Orzo Salad

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1/2 pound uncooked orzo pasta
1/4 cup olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grape tomatoes, cut in half
1/4 cup black olives, cut in half lengthwise
2 ounces crumbled feta cheese
1/2 chicken breast, cooked and shredded
2 red bell peppers, diced
4 sprigs fresh oregano
1. Fill a large pot with lightly-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, about 11 minutes. Drain and let cool in the refrigerator.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, red peppers, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing Garnish each serving with an oregano sprig.

Yield: 4 servings

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