Mediterranean Orzo Chicken Salad Recipes

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS

Steps:

• 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, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
• In a small bowl, whisk together the 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, 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, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

MEDITERRANEAN ORZO CHICKEN SALAD

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

MEDITERRANEAN ORZO SALAD WITH PAN-ROASTED CHICKEN THIGHS - PALEO, GLUTEN-FREE

Steps:

• Preheat oven to 375F.
• In a small bowl, combine the salt, paprika, granulated onion, granulated garlic and black pepper. Rinse chicken thighs under cold water and pat very dry with paper towel. Evenly season both sides of each thigh with the spice mixture.
• Preheat a cast-iron or stainless-steel skillet over medium heat for 5 minutes. Add avocado oil and heat until shimmering. Place the chicken skin side-down and cook until golden brown, around 5 minutes. Flip the thighs and transfer the pan to the oven. Roast 10-12 minutes or until the thickest part of the chicken registers 165F on a digital meat thermometer. Remove from oven and tent with foil to keep warm.
• Bring a large pot of water to a boil. Season with 2 teaspoons kosher salt and cook the orzo according to package instructions. Drain in a colander or sieve and rinse with cold water. Set aside and let drain fully.
• In a large bowl, combine the cucumber, bell pepper, onion, cherry tomatoes, olives, sun-dried tomatoes, capers, dill and parsley. Add the drained orzo and drizzle salad dressing overtop. Toss well to coat and transfer to a serving platter. Garnish with the feta cheese and top with the chicken thighs. Serve immediately.

MEDITERRANEAN CHICKEN AND ORZO SALAD WITH SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. Drain well.
• In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.
• To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
• Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.

MEDITERRANEAN CHICKEN AND ORZO SALAD

Steps:

• Cook pasta according to package instructions. Drain and set aside.
• In a small bowl, combine olive oil, vinegar, mustard, garlic powder, oregano, basil, onion powder, salt, and pepper.
• In a large bowl, mix together tomatoes, olives, cucumber, chicken, orzo, and dressing. Top with crumbled feta cheese and enjoy.