If you’re anything like me, summer meals call for vibrant color, bold flavor, and something that’s hearty without feeling heavy. That exact craving is what led me to this Greek Chicken Orzo Salad. It’s refreshing, colorful, and packed with crisp vegetables, juicy chicken, and tender orzo pasta. The Mediterranean flair takes it to a whole new level.
I love how effortless this dish is. After one afternoon prepping this for a backyard lunch, I knew it was a keeper. The combination of crunchy cucumbers, sweet cherry tomatoes, briny Kalamata olives, and shredded chicken tossed with lemony dressing is simply irresistible. It holds up beautifully for gatherings, potlucks, or weekly meal prep.
What surprised me most was how flexible it is. I’ve made it with leftover rotisserie chicken, swapped in feta for mozzarella once, and even served it warm instead of chilled. It never disappoints. Whether you’re feeding a crowd or just need something fresh and fast, this is one of those recipes that you’ll want to keep in your rotation.
Why You’ll Love This Greek Chicken Orzo Salad
Greek Chicken Orzo Salad is the ultimate summer salad: filling yet light, zesty yet savory. It brings together all the best parts of a Greek salad with the heartiness of a pasta dish. The orzo gives it body, the chicken adds protein, and the tangy vinaigrette ties it all together perfectly.
It works for so many occasions. Serve it as a main dish or a side. Pack it for lunch or prep it for a picnic. And the best part? It gets better as it sits, so those flavors just deepen over time. If you love Mediterranean-inspired meals, this one is a no-brainer. And if you’re looking for more hearty pasta ideas, check out this creamy beef and shells recipe or the cozy one-pot smoked sausage pasta that’s a reader favorite.
Ingredients
Orzo pasta – This tiny pasta is perfect for soaking up all the flavor in the salad without overpowering the other ingredients.
Cooked chicken – I use shredded rotisserie chicken for convenience and extra flavor. You can also use grilled or baked chicken.
Cherry tomatoes – They bring juicy sweetness and vibrant color that balances the savory elements.
Cucumber – Adds crunch and freshness, which is essential in a cold pasta salad.
Red onion – Thinly sliced, it gives the salad a bite that complements the milder veggies.
Kalamata olives – These briny gems deliver bold, salty notes that scream Mediterranean.
Bell peppers – I like using a mix of red, yellow, and orange for sweetness and color.
Fresh herbs – A combination of parsley and mint brightens the entire salad.
Lemon juice and olive oil – This duo creates a simple vinaigrette that lifts the whole dish.
Salt and black pepper – To season and enhance all the flavors.
How to Make Greek Chicken Orzo Salad
Step 1: Cook the Orzo
Boil a pot of salted water and cook the orzo until al dente according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Step 2: Prep the Veggies
While the orzo cooks, chop the cherry tomatoes, cucumber, red onion, and bell peppers. Pit and slice the olives. Roughly chop your fresh parsley and mint.
Step 3: Mix the Salad
In a large bowl, combine the cooled orzo, shredded chicken, chopped vegetables, olives, and herbs. Toss everything gently to distribute evenly.
Step 4: Make the Dressing
Whisk together olive oil, fresh lemon juice, salt, and black pepper in a small bowl. Pour the dressing over the salad and toss again until well coated.
Step 5: Chill and Serve
Cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to blend. Give it a final stir before serving, and taste for seasoning adjustment if needed.
Recipe Variations and Possible Substitutions
Swap the chicken for grilled shrimp or chickpeas to make it pescatarian or vegetarian. If you don’t have orzo, couscous or small pasta shapes like ditalini work well. For the cheese lovers, crumbled feta brings a creamy, salty edge, but you could also try goat cheese for a tangier bite.
Add-ins like sun-dried tomatoes, artichoke hearts, or pine nuts can add even more Mediterranean flair. If you’re out of lemon, a splash of red wine vinegar can also do the trick for the vinaigrette.
Serving and Pairing Suggestions
Serve this salad as a stand-alone dish for lunch or dinner, or as a side to grilled meat or fish. It pairs beautifully with pita bread, hummus, or a glass of chilled white wine. You could even scoop it into lettuce wraps for a light bite or serve it alongside a warm bowl of creamy tortellini for a more indulgent meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify overnight, making it even more delicious the next day. If the salad seems dry after sitting, just refresh it with a drizzle of olive oil and lemon juice.
This salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. It’s ideal for make-ahead meals or packing into lunchboxes.
FAQs
How long does Greek Chicken Orzo Salad last in the fridge?
Greek Chicken Orzo Salad stays fresh for up to 3 days when stored in an airtight container in the refrigerator.
Can I make Greek Chicken Orzo Salad ahead of time?
Yes! This salad actually tastes better after a few hours as the flavors meld. Prep it the night before for even more flavor.
What can I use instead of orzo in Greek Chicken Orzo Salad?
If orzo isn’t available, small pasta shapes like pearl couscous, ditalini, or even quinoa can make excellent substitutes.
Is Greek Chicken Orzo Salad gluten-free?
Traditional orzo is made with wheat, so it’s not gluten-free. But you can easily swap it with gluten-free pasta or quinoa to accommodate dietary needs.
Can I freeze Greek Chicken Orzo Salad?
I don’t recommend freezing this salad. The vegetables lose their texture and the pasta can become mushy when thawed.
Related Recipe You’ll Like
If you’re into fresh, vibrant meals with Mediterranean flair, you’ll love this zesty lemon basil chicken pasta salad recipe. It has similar citrusy brightness and hearty appeal.
Save and Share This Recipe for Later
Don’t forget to pin this Greek Chicken Orzo Salad to your Pinterest board so it’s ready when you need a quick, wholesome meal idea. Share it with your friends on Facebook or Instagram too—this one deserves a spot on everyone’s summer menu!
Greek Chicken Orzo Salad
This Greek Chicken Orzo Salad is a refreshing and hearty Mediterranean dish that combines tender orzo pasta with juicy shredded chicken, crisp cucumbers, sweet cherry tomatoes, Kalamata olives, and bell peppers. Tossed in a zesty lemon and olive oil vinaigrette with fresh parsley and mint, this salad bursts with vibrant flavors and textures. Perfect for meal prep, potlucks, or light lunches, it’s a wholesome, protein-packed option that only gets better as it sits.
Ingredients
- 1 cup uncooked orzo pasta
- 2 cups cooked shredded chicken (rotisserie recommended)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/3 cup thinly sliced red onion
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup chopped bell peppers (red, yellow, or orange)
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh mint
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- Salt and black pepper to taste
Instructions
- Boil orzo in salted water until al dente. Drain and rinse under cold water. Let cool.
- Chop all vegetables, olives, and herbs while orzo cooks.
- In a large bowl, mix cooled orzo, shredded chicken, veggies, olives, and herbs.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss to combine evenly.
- Refrigerate for 30 minutes to let flavors meld. Stir before serving and adjust seasoning if needed.
Notes
- Feel free to substitute orzo with pearl couscous or quinoa for a gluten-free option.
- Feta cheese or sun-dried tomatoes make delicious additions.
- Best enjoyed within 3 days of preparation.
