Every once in a while I get a craving for something that I have eaten in the past and HAVE to recreate it. I am not a huge pasta salad fan, but this Greek orzo pasta salad is something that I really enjoy.
The freshness of the dill, complimented with the salty feta and black olives and soft orzo makes a truly awesome dish. Not to mention, it is really quick to put together and is a great solution for leftover chicken.
Greek Orzo Salad
1 c. orzo
1 Tbsp. salt
1 can sliced black olives
1 bunch green onions - sliced
1 pkg. boneless skinless chicken tenders (or about 2 leftover chicken breasts)
2 Tbsp. fresh dill
1/3 c. fresh parsley - chopped
1/2 c. cucumber (sliced in quarters lengthwise then slice thin)
1/4 c. olive oil
3 Tbsp. red wine vinegar
2-4 oz. feta (to your taste)
1 large lemon - juiced
- Sprinkle chicken tenders w/ dill, salt, pepper & garlic powder and back at 375 for 15-18 mins. Meanwhile, boil orzo in pot of boiling, salted water. Boil for 8-9 minutes, drain and place in a large mixing bowl.
- Chop chicken into bite size pieces then add the rest of ingredients into the mixing bowl. Stir and refrigerate until ready to serve.
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