If you’re craving something fresh, satisfying, and packed with flavor, this Greek chicken orzo salad is your go-to dish. It’s vibrant with Mediterranean ingredients like feta, olives, cucumbers, and roasted peppers—and it all comes together with a zippy homemade dressing. This recipe is perfect whether you need a quick lunch, a make-ahead meal prep option, or a crowd-pleasing summer dinner. We’ll walk you through each easy step to make this delicious chicken orzo salad with feta cheese, and we’ll even show you how to adapt it with grilled or goat cheese variations. Let’s get tossing!
The Story Behind This Greek Chicken Orzo Salad
A taste of home: my inspiration for this dish
Growing up in Austin, our mornings were filled with buttery pancakes and crispy bacon, but weekends meant something extra special—big bowls of pasta salad straight from the fridge, especially during Texas summers. I still remember my mom experimenting with Mediterranean flavors—cherry tomatoes bursting with juice, salty olives, and heaps of herbs straight from her backyard. This Greek chicken orzo salad is my grown-up version of that nostalgic memory. It has all the brightness of lemon, the punch of feta, and the heartiness of grilled chicken. It’s one of those recipes that feels comforting yet clean and fresh.
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Why orzo is the perfect base
Unlike bulkier pasta, orzo has that perfect small shape that soaks up flavor while staying light. When tossed hot with the dressing, it absorbs every drop—lemon juice, red wine vinegar, olive oil, and honey—turning into a tangy, herb-infused foundation for the rest of the ingredients. Plus, it mixes beautifully with proteins like chicken and add-ins like kalamata olives or roasted peppers. Whether you’re building a Mediterranean chicken orzo salad or adapting it into an Asian chicken orzo salad with sesame and ginger, orzo stays tender, fluffy, and never heavy. It’s perfect for meal prep too, which you’ll find in many of our healthy weekday recipes.
greek chicken orzo salad
Description
A vibrant Greek chicken orzo salad tossed with fresh herbs, feta cheese, cherry tomatoes, cucumbers, and a zesty homemade dressing. Perfect for lunch or dinner!
Ingredients
Extra virgin olive oil
Red wine vinegar
Lemon juice
Honey
Dijon mustard
Minced shallot
Chopped herbs (dill, basil, oregano, thyme)
Kosher salt and black pepper
Boneless skinless chicken tenders
Basil pesto
Balsamic vinegar
Dry orzo pasta
Cubed feta cheese
Cherry tomatoes (halved)
Persian cucumbers (chopped)
Pitted kalamata olives
Roasted bell peppers (sliced)
Chopped pepperoncini (optional)
Instructions
1. Whisk together dressing ingredients in a large salad bowl.
2. Season dressing with salt, pepper, and chili flakes to taste.
3. Toss chicken with pesto and balsamic, then grill until fully cooked.
4. Boil orzo, drain, and immediately toss with the dressing.
5. Add feta, tomatoes, cucumbers, olives, roasted peppers, and grilled chicken.
6. Toss gently and chill before serving or enjoy warm.
Notes
This salad keeps well for 3 days in the fridge.
Swap feta for goat cheese or add grapes for a sweet twist.
Great for meal prep or summer picnics.
Nutrition:
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 430 kcal |
| Protein | 28 g |
| Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 720 mg |
| Cholesterol | 75 mg |
How to Build Flavor in Greek Chicken Orzo Salad
Grilled chicken: a smoky flavor booster
The heart of any grilled chicken orzo salad is, of course, the chicken. Instead of plain seasoning, I toss boneless, skinless chicken tenders in a mixture of basil pesto and balsamic vinegar. The pesto brings rich, herby depth while the balsamic adds a subtle tang that caramelizes beautifully on the grill. If you don’t have a grill handy, a cast iron pan works wonders. Cook the chicken until lightly charred and juicy, then let it rest before chopping it into bite-sized pieces. Want a vegetarian twist? Just skip the chicken and pile on extra feta or grilled vegetables.
Pesto and balsamic: the flavor power duo
This combo isn’t just for chicken. When the hot orzo meets the dressing—made from extra virgin olive oil, lemon juice, honey, Dijon mustard, shallots, and herbs—you’ll already have a base layer of flavor. But the pesto-coated chicken adds an extra herby punch that makes this dish stand out from other chicken orzo salads. It’s easy to swap in goat cheese instead of feta if you want a tangier, creamier experience—perfect if you’re recreating a chicken orzo salad with goat cheese. Try pairing this dish with something sweet and tangy like grapes, which we’ve used in other quick salad meals.
Whether you serve it warm, room temp, or cold from the fridge, this dish only gets better with time. Make a batch and enjoy it for lunch the next day—it holds up beautifully.
Assembling the Greek Chicken Orzo Salad
Toss hot orzo with dressing for big flavor
Here’s the secret that makes this salad taste like it came from your favorite café: tossing the orzo while it’s still hot. Boil your dry orzo in salted water until al dente, then drain and pour it straight into the bowl with your homemade dressing. The steam activates the shallots, herbs, and mustard, helping all those fresh flavors seep deep into every bite of pasta. The result? A salad base that’s zesty, rich, and anything but bland. You can even mix in a splash of extra lemon juice or chili flakes if you like a kick.
Mediterranean ingredients bring it all together
Now’s the time to bring in all the stars. Add cubed feta cheese, halved cherry tomatoes, chopped Persian cucumbers, kalamata olives, roasted red peppers, and sliced pepperoncini for a bold, briny finish. Toss gently to avoid breaking the feta too much. This is where the Greek orzo salad really shines—every forkful offers something salty, crunchy, creamy, and fresh. You can also easily customize this to match seasonal produce or whatever’s in your fridge. Grapes or arugula work well for a sweet-and-savory twist, a method I’ve used in other salad-style breakfasts.
Once the grilled chicken is chopped and ready, fold it into the mix. The pesto glaze and tender texture balance beautifully with the crisp vegetables. This combo also travels great, making it perfect for orzo chicken salad meal prep or picnics with friends.
Serving, Storing & Customizing Your Chicken Orzo Salad
Make-ahead friendly for easy lunches
One of the best things about this Greek chicken orzo salad is how well it holds up in the fridge. In fact, I think it tastes even better the next day, once the flavors have had a chance to meld. Just store it in an airtight container and keep it chilled for up to three days. If you’re prepping ahead, hold off on adding the feta and cucumbers until just before serving to keep everything crisp and fresh. This makes it ideal for meal prep or packing for weekday lunches—just like you might find in a Chicken Orzo Salad Half Baked Harvest-style spread.
Serving tips and easy swaps
This Mediterranean chicken orzo salad shines on its own, but it also plays well as a side with grilled meats or fish. For a vegetarian option, you can skip the chicken entirely and double down on feta or add grilled zucchini and eggplant. Not a fan of feta? Swap in crumbled goat cheese. Want a refreshing bite? Fold in halved grapes for an orzo chicken salad with grapes twist. Serve it on a large platter, garnish with extra herbs, and maybe a drizzle of balsamic glaze for that wow factor.
And if you’re looking for inspiration beyond lunch or dinner, check out our seasonal breakfast recipes for more ideas that are simple and satisfying.
Conclusion
This Greek chicken orzo salad is everything I love in a meal—easy to prepare, full of texture, and brimming with bold Mediterranean flavors. From the juicy grilled chicken to the fresh crunch of cucumbers and the briny pop of olives and feta, each bite hits just right. It’s the kind of dish you can serve warm for dinner or cold from the fridge for lunch the next day. Whether you follow the recipe exactly or make it your own with goat cheese or grapes, you’ll come back to it again and again. It’s truly a keeper—just like those weekend brunch memories that brought me back to the kitchen in the first place.
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FAQs About Greek Chicken Orzo Salad
What is Mediterranean chicken orzo salad made of?
Mediterranean chicken orzo salad typically includes grilled chicken, orzo pasta, cherry tomatoes, cucumbers, kalamata olives, feta cheese, roasted red peppers, and a tangy olive oil-based dressing with lemon and herbs. It’s full of color, texture, and bold flavors inspired by the Mediterranean diet.
Can I make chicken orzo salad with feta cheese?
Absolutely. Feta cheese adds the perfect creamy, salty balance to the tangy dressing and fresh vegetables. Just cube or crumble it and gently toss it into the salad once the orzo has cooled slightly. It’s a classic addition to any Greek chicken orzo salad.
Can I substitute goat cheese in chicken orzo salad?
Yes, goat cheese works beautifully if you prefer a creamier, tangier flavor. It softens as it blends with the warm pasta and creates a more indulgent bite. Many variations of chicken orzo salad with goat cheese swap it in for feta without missing a beat.
How do I make grilled chicken orzo salad more flavorful?
For extra flavor, marinate the chicken in a mix of basil pesto and balsamic vinegar before grilling. Also, toss the orzo while it’s still warm into your homemade dressing to help absorb all the herb and citrus notes. These small steps make a big impact in a grilled chicken orzo salad.