Greek Chicken Orzo Salad

20 min

12 servings

Carry some Mediterranean vibes in your picnic basket for your next potluck or summer gathering. This is a big batch recipe that’s a breeze to make ahead of time. For even more flavour, use your favourite Epicure Dressing to marinate the chicken before grilling—we love Greek or Balsamic Dressing.

Ingredients

  • 1 lb (450 g) boneless, skinless chicken breasts
  • Sea salt & black pepper, to taste
  • 2 cups uncooked orzo
  • 1⁄3 cup mayonnaise
  • 1 tbsp Dilly Honey Mustard Dressing Mix or Lemon Dilly Dip Mix
  • 1 tbsp apple cider vinegar
  • 1 tbsp liquid honey
  • 1 English cucumber
  • 7 oz (200 g) feta, drained
  • 1 pint cherry tomatoes
  • 1⁄2 cup pitted Kalamata olives

Preparation

  1. Preheat grill to medium-high heat. Brush with oil to prevent sticking.
  2. Using a paper towel, pat chicken dry. Season with salt and pepper. Grill, with lid closed, 12–14 min, flipping halfway, or until cooked through. Transfer to a cutting board; let rest 2–3 min, then chop into bite-sized pieces.
  3. Meanwhile, in a large pot, cook orzo in boiling water until tender. Rinse under cold water and drain well.
  4. In a large bowl, whisk together mayo, dressing mix, vinegar, and honey.
  5. Dice cucumber. Chop feta into small cubes. Slice cherry tomatoes in half.
  6. To bowl with dressing, add chicken, orzo, veggies, feta, and olives. Toss to combine.

Nutritional Information

Per serving(about 1 cup): Calories 200, Fat 11 g (Saturated 3.5 g, 0 0 g), Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 12 g (Fiber 1 g, Sugars 4 g), Protein 12 g.

Tips

To cook chicken on the stovetop instead of the grill, heat 1 tbsp oil a large, nonstick frying pan over medium-high heat. Add chicken; cook 8 min, flip, then cover and cook 6 min, or until chicken is cooked through. Chicken breasts vary in thickness. To test for doneness, insert an instant-read thermometer into the thickest part of the breast; it should register at 165° F.

If making ahead, cover and refrigerate for up to 4 days.