Description
A vibrant and refreshing Lemon Chicken Orzo Salad featuring grilled chicken, tender orzo pasta, crisp cucumbers, juicy cherry tomatoes, tangy kalamata olives, creamy feta, and a zesty lemon dressing. Perfect for a light lunch or dinner, served warm or chilled with fresh herbs and lemon wedges.
Ingredients
Dressing
- ½ cup extra-virgin olive oil
- ½ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
Chicken
- 1½ pounds boneless skinless chicken tenders
- ½ tablespoon olive oil
- 1 teaspoon Morton kosher salt
- ½ teaspoon black pepper
Salad
- 1 pound uncooked orzo
- 2 cups thinly sliced Persian cucumbers (or another small variety of cucumber)
- 2 cups halved cherry tomatoes
- ¼ cup diced red onion
- 1 cup halved, pitted kalamata olives
- 8 ounces block feta, cut into ½" cubes (about 2 cups)
- ½ cup chopped fresh herbs of choice
- 6 fresh lemon wedges
Instructions
- Prepare the Dressing: Combine extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, Dijon mustard, honey, kosher salt, and black pepper in a large salad bowl. Whisk together until well emulsified.
- Season the Chicken: Evenly coat the chicken tenders with olive oil. Sprinkle kosher salt and black pepper evenly over the chicken pieces to ensure full flavor.
- Cook the Chicken: Preheat your grill, grill pan, or skillet to medium to medium-high heat. Place the chicken tenders on the heat source and cook, turning as needed, until they are cooked through and reach an internal temperature of 165°F, about 8-12 minutes. Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes before chopping into bite-size pieces.
- Cook the Orzo: While the chicken is cooking, bring a large pot of salted water to a boil. Add the orzo pasta and cook gently until al dente, according to package instructions (typically about 8-10 minutes). Drain the orzo well.
- Toss Orzo with Dressing: Add the hot drained orzo to the salad bowl containing the lemon dressing. Toss thoroughly to coat the orzo evenly, allowing it to absorb the flavors.
- Assemble the Salad: Add the chopped grilled chicken, thinly sliced cucumbers, halved cherry tomatoes, diced red onion, halved kalamata olives, cubed feta cheese, and chopped fresh herbs into the salad bowl with the dressed orzo. Toss gently but thoroughly to combine all ingredients evenly.
- Serve: Serve the salad warm immediately for best flavor, garnished with fresh lemon wedges to squeeze over each portion. Alternatively, refrigerate and serve cold later; the flavors will meld wonderfully after resting, and the orzo will soak up more dressing. Before serving leftovers, consider adding a squeeze of fresh lemon juice for brightness.
Notes
- Use Persian cucumbers or another small cucumber variety for tenderness and flavor.
- Let the chicken rest after grilling to retain juiciness.
- For extra flavor, add fresh herbs like parsley, mint, or dill according to taste.
- Serve with additional lemon wedges for added zest.
- The salad can be prepared in advance and improves in flavor after sitting in the fridge for a few hours.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
