Speedy Chicken Feta And Orzo Salad Recipes

SPEEDY CHICKEN, FETA, AND ORZO SALAD

Steps:

• Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
• Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
• Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.

CHICKEN FETA AND ORZO SALAD

Steps:

• Cook chicken, I season with salt, pepper, and garlic powder. Let cool and dice into bite size chunks.
• While chicken is cooking bring water to a boil and cook orzo. When time is up drain and rinse with cool water to cool it down. Let drain again, you don't want it to have too much water on it when you add it to the salad.
• In a bowl add chopped tomatoes, diced onion, feta, garlic, vinegar, oil, parsley, salt and pepper, orzo, and chicken. Mix to combine.
• Taste for seasoning.
• When I make this I generally don't measure my ingredients, so it may need more vinegar and oil, I like mine tart and you don't want it dry and the pasta will soak up a lot of this! After you taste for seasoning refrigerate for at least an hour to let all the flavors come together.
• Serve!

CHICKEN AND ORZO SALAD

Steps:

• Combine mustard, vinegar, olive oil, sugar, 1/2 tsp salt, 1/2 tsp pepper and basil in a bowl. Mix well.
• Substituting chicken stock for water, cook orzo according to package directions until al dente. Drain and mix with 1/3 of the vinaigrette.
• Toss chicken with 1/2 of the remaining vinaigrette. Add the orozo, almonds, red pepper, celery, green pepper, tomatoes, and salt and pepper to taste. Add the remaining vinaigrette and toss to mix well. Chill, covered in the refrigerator. Remove from refrigerator and let stand at room temperature one hour before serving.
• Note: Crumbled feta cheese may be added to the salad before serving.

GREEK ORZO WITH FETA

Steps:

• Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
• Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

ROASTED CHICKEN, ARTICHOKE, FETA AND ORZO SALAD

Steps:

• Whisk dressing ingredients together.
• Boil orzo pasta in salted water until al dente. Drain reserving some pasta water.
• Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat.
• Add 2 TB pasta water to remaining dressing.
• Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight.
• Toss with remaining dressing before serving.