Having a go-to salad that’s more than just “a salad” is a total lifesaver. This one’s packed with juicy grilled chicken, fresh veggies, and bold Mediterranean flavor. It’s the kind of meal that’s impressive enough for company but simple enough for a random Tuesday night when dinner ideas are nowhere to be found.
Also? It holds up beautifully in the fridge. So if there’s any left after dinner, count it as a win.
Let’s get into it.
What You’ll Need
For the Salad:
- 1 lb boneless, skinless chicken breasts or tenders
- 1/3 cup basil pesto
- 2 tbsp balsamic vinegar
- 1 lb orzo pasta (about 2 cups uncooked)
- 2 cups cherry tomatoes, halved
- 2 Persian cucumbers, chopped
- 1 cup pitted Kalamata olives, halved
- 2 roasted red bell peppers, sliced
- 1/4 cup chopped pepperoncini (optional, for a little kick)
- 2 cups cubed feta cheese
For the Dressing:
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 shallot, finely chopped
- 1/2 cup chopped fresh herbs (dill, basil, oregano, thyme)
- Salt and black pepper to taste
Pro Tips
1. Let everyone build their own bowl Picky eaters in the house? Keep all the ingredients separate and let everyone mix what they want. It turns dinner into an activity and takes the pressure off.
2. Prep once, eat for days Double the recipe and lunch is set for the next few days. The flavors get even better after a day in the fridge.
3. Grill extra chicken Make a little extra while you’re at it. Leftover grilled chicken works great in wraps, bowls, or even cold with a little extra dressing.
4. Chop everything small Bite-sized pieces mean everything mixes better and tastes better. No one wants to fight a forkful of whole tomato.
5. Serve warm or cold This salad doesn’t care if it’s straight out of the fridge or fresh off the stove. It works both ways.
Tools You’ll Need
- Large pot for boiling pasta
- Grill pan, skillet, or outdoor grill
- Large mixing bowl
- Whisk or jar with lid for the dressing
- Cutting board and sharp knife
Substitutions and Variations
- Protein swap: Grilled shrimp, chickpeas, or crispy tofu all work here
- Different pasta: Quinoa, couscous, or whole wheat orzo are easy swaps
- Dairy-free version: Use a plant-based feta alternative or skip the cheese
- Add-ins: Artichoke hearts, sun-dried tomatoes, baby spinach, or avocado
- No pesto? Use a simple olive oil, lemon juice, and garlic combo for the chicken marinade
Make Ahead Tips
- Cook the orzo and chicken up to two days ahead
- Store dressing in a jar and give it a good shake before using
- Wait to mix everything until just before serving if you want it super fresh
Instructions
- In a bowl, mix the pesto and balsamic vinegar. Add chicken and toss to coat. Let it sit while everything else is prepped.
- Bring a large pot of salted water to a boil. Cook orzo until just tender, then drain and set aside.
- Heat a grill or skillet over medium-high heat. Cook chicken for 6 to 8 minutes per side, or until cooked through. Set aside to rest, then slice.
- In a large mixing bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, mustard, shallot, and fresh herbs. Season with salt and pepper.
- Add warm orzo to the dressing and toss to coat.
- Add tomatoes, cucumbers, olives, red peppers, pepperoncini, and feta. Toss again.
- Top with sliced chicken and serve.
Nutrition and Helpful Extras
Per serving (approximate):
- Calories: 500
- Protein: 35g
- Carbs: 40g
- Fat: 20g
- Fiber: 5g
Meal pairings: Pita bread and hummus on the side. Also works great with a crisp green salad or a glass of cold Sauvignon Blanc.
For gluten-free diets: Use gluten-free orzo or substitute with quinoa.
Dressing tip: Make a double batch and use it on other salads or as a marinade.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 3 days
- Add a splash of olive oil or squeeze of lemon if it dries out
- Best served cold or at room temp
- Avoid freezing (the texture doesn’t hold up well)
Frequently Asked Questions
Can this be made vegetarian? Yes. Just skip the chicken and add an extra plant-based protein like chickpeas or tofu.
What if orzo isn’t available? Swap in any small pasta shape or use cooked quinoa or couscous.
Is it good for meal prep? Absolutely. It holds up well and gets even more flavorful after a day.
Can store-bought dressing work? It can in a pinch, but the homemade version really makes a difference.
Do fresh herbs matter? Yes, they really do. But dried herbs work if that’s all that’s on hand—just use less.
Wrap Up
This Greek Chicken Orzo Salad is the kind of recipe that earns a spot in the regular dinner rotation. It’s fast, flexible, full of flavor, and makes leftovers that are actually exciting. Great for busy nights, weekend lunches, or anytime something fresh and filling is needed.
Give it a try and drop a comment below with questions, tweaks, or just to say how it turned out. Happy cooking!
