Ingredients
- Orzo pasta, 1 cup
- Chicken breasts, 2 (cooked and shredded)
- Cucumber, 1 (diced)
- Cherry tomatoes, 1 pint (halved)
- Kalamata olives, 1/2 cup (halved)
- Red onion, 1/4 cup (finely chopped)
- Feta cheese, 1/2 cup (crumbled)
- Greek salad dressing, 1/3 cup
Instructions
- Step 1: Cook orzo according to package directions. Drain well and rinse with cold water. Set aside to cool.
- Step 2: In a large bowl, combine the cooked orzo, shredded chicken, diced cucumber, halved cherry tomatoes, halved Kalamata olives, and finely chopped red onion.
- Step 3: Pour the Greek salad dressing over the salad ingredients.
- Step 4: Gently toss all ingredients together until well combined and coated with the dressing.
- Step 5: Crumble feta cheese over the salad. Serve immediately or chill for later.
Notes
- For best flavor, store leftover salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold or at room temperature; avoid reheating as it will make the feta and vegetables soggy.
- Serve this vibrant salad as a light lunch, a satisfying side dish, or even a delicious picnic offering.
- To prevent soggy vegetables, toss the salad with the dressing just before serving, adding the feta last.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American