Lemon Chicken Orzo Salad
A zesty and refreshing salad featuring grilled chicken, orzo, fresh vegetables, and a lemony dressing.
Equipment
- Large salad bowl
- Pot
- Cutting board
- Grill or skillet
Ingredients
- ½ cup extra-virgin olive oil (120 ml)
- ½ cup freshly squeezed lemon juice (120 ml)
- 2 tablespoons lemon zest (30 ml)
- 1 tablespoon Dijon mustard (15 ml)
- 1 tablespoon honey (15 ml)
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 1½ pounds boneless skinless chicken tenders (680 g)
- ½ tablespoon olive oil (7.5 ml)
- 1 teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 1 pound uncooked orzo (454 g)
- 2 cups thinly sliced Persian cucumbers (300 g)
- 2 cups halved cherry tomatoes (300 g)
- ¼ cup diced red onion (40 g)
- 1 cup halved, pitted kalamata olives (150 g)
- 8 ounces block feta (227 g) cut into ½" cubes
- ½ cup chopped fresh herbs of choice (15 g)
- 6 fresh lemon wedges
Instructions
- Start by marinating the chicken tenders in a mix of ½ tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and some of the lemon juice. Let it soak for about 15 minutes until it glistens and absorbs the citrusy flavors, being careful not to leave it too long to avoid excess salt.
- Heat your grill and cook the marinated chicken until it’s nicely charred and cooked through, which takes around 10 minutes. Keep a close watch to prevent overcooking.
- While the chicken is grilling, boil water in a pot and cook the orzo for about 8 minutes until al dente. Stir occasionally; it should be tender but firm. Avoid overcooking to prevent mushiness.
- Whisk together the remaining olive oil, lemon juice, lemon zest, Dijon mustard, honey, kosher salt, and black pepper until creamy.
- In a large bowl, mix the cooked orzo, sliced cucumbers, cherry tomatoes, red onion, kalamata olives, and feta cubes. Pour the dressing over the top and gently toss everything to combine without breaking up the feta too much.
- Top the salad with the grilled chicken and sprinkle with chopped fresh herbs. Serve with lemon wedges on the side for added freshness. For the best flavor, enjoy right away rather than letting it sit too long.
Notes
Storage Tips: Store in an airtight container in the fridge for up to 4 days. Serve cold or warm it up before serving.
Expert Tips: Monitor the orzo cooking time closely—aim for 8-10 minutes for al dente. Fresh lemon wedges can add extra zest when serving. If the salad loses flavor after sitting, a squeeze of fresh lemon juice right before serving can help. To ensure juicier chicken, marinate it in the dressing for at least 30 minutes before cooking.
Reheating Instructions: If serving warm, gently heat the salad in a skillet over low heat until warmed through, being careful not to overcook the chicken.
Serving Suggestions: Pair with crusty bread and butter, serve alongside grilled shrimp or scallops, or enjoy with refreshing cocktails or lemonades.
Recipe Variations: You can substitute feta with fresh mozzarella pearls. If you prefer, use rotisserie chicken instead of marinated chicken tenders; just be sure to remove the skin first. Adding more veggies like bell peppers or carrots or including chickpeas for additional protein and fiber can enhance the dish.