Ingredients
12 oz orzo pasta
1 (3.5 oz) rotisserie chicken (shredded)
1 cup halved cherry tomatoes
1/2 English cucumber, chopped
1/4 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup Kalamata olives, pitted
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add orzo and cook al dente (8-9 minutes). Drain and cool completely.
In a large bowl, combine cooled orzo, shredded chicken, cherry tomatoes, cucumber, red onion, feta, and olives.
In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Pour dressing over salad and toss to coat.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Use a wire rack to cool cooked orzo for optimal texture.
Salting the pasta water is critical for seasoning the orzo from within.
For a protein boost, add 1/2 cup canned chickpeas (drained and rinsed).
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Quick Chicken
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg