Greek Chicken Orzo Salad
Carry some Mediterranean vibes in your picnic basket for your next potluck or summer gathering. This is a big batch recipe that’s a breeze to make ahead of time. For even more flavour, use your favourite Epicure Dressing to marinate the chicken before grilling—we love Greek or Balsamic Dressing.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- Sea salt & black pepper, to taste
- 2 cups uncooked orzo
- 1⁄3 cup mayonnaise
- 1 tbsp Dilly Honey Mustard Dressing Mix or Lemon Dilly Dip Mix
- 1 tbsp apple cider vinegar
- 1 tbsp liquid honey
- 1 English cucumber
- 7 oz (200 g) feta, drained
- 1 pint cherry tomatoes
- 1⁄2 cup pitted Kalamata olives
Preparation
- Preheat grill to medium-high heat. Brush with oil to prevent sticking.
- Using a paper towel, pat chicken dry. Season with salt and pepper. Grill, with lid closed, 12–14 min, flipping halfway, or until cooked through. Transfer to a cutting board; let rest 2–3 min, then chop into bite-sized pieces.
- Meanwhile, in a large pot, cook orzo in boiling water until tender. Rinse under cold water and drain well.
- In a large bowl, whisk together mayo, dressing mix, vinegar, and honey.
- Dice cucumber. Chop feta into small cubes. Slice cherry tomatoes in half.
- To bowl with dressing, add chicken, orzo, veggies, feta, and olives. Toss to combine.
Epicure Products Used
Nutritional Information
Per serving(about 1 cup): Calories 200, Fat 11 g (Saturated 3.5 g, 0 0 g), Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 12 g (Fiber 1 g, Sugars 4 g), Protein 12 g.
Tips
To cook chicken on the stovetop instead of the grill, heat 1 tbsp oil a large, nonstick frying pan over medium-high heat. Add chicken; cook 8 min, flip, then cover and cook 6 min, or until chicken is cooked through. Chicken breasts vary in thickness. To test for doneness, insert an instant-read thermometer into the thickest part of the breast; it should register at 165° F.
If making ahead, cover and refrigerate for up to 4 days.