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.

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.

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!

GREEK CHICKEN AND ORZO PASTA SALAD

Steps:

• For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
• Preheat a grill or grill pan to medium high.
• Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
• For the breadcrumbs: Preheat the oven to 400 degrees F.
• In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
• For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
• For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
• When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

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.

SPINACH AND ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.