Best Chicken Orzo Salad Recipes

GREEK CHICKEN AND ORZO PASTA SALAD

Steps:

• For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
• Preheat a grill or grill pan to medium high.
• Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
• For the breadcrumbs: Preheat the oven to 400 degrees F.
• In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
• For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
• For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
• When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

MEDITERRANEAN ORZO CHICKEN SALAD

Steps:

• Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

CHICKEN FLORENTINE SALAD WITH ORZO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
• Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
• Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.

CHICKEN FETA AND ORZO SALAD

Steps:

• Cook chicken, I season with salt, pepper, and garlic powder. Let cool and dice into bite size chunks.
• While chicken is cooking bring water to a boil and cook orzo. When time is up drain and rinse with cool water to cool it down. Let drain again, you don't want it to have too much water on it when you add it to the salad.
• In a bowl add chopped tomatoes, diced onion, feta, garlic, vinegar, oil, parsley, salt and pepper, orzo, and chicken. Mix to combine.
• Taste for seasoning.
• When I make this I generally don't measure my ingredients, so it may need more vinegar and oil, I like mine tart and you don't want it dry and the pasta will soak up a lot of this! After you taste for seasoning refrigerate for at least an hour to let all the flavors come together.
• Serve!

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

CHICKEN SALAD WITH ORZO AND MARINATED ARTICHOKE HEARTS

Steps:

• Boil the orzo pasta in boiling salted water until JUST firm-tender; drain and rinse with cold water.
• In a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine, then season with salt and pepper.
• Place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine.
• Add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine.
• Add in the remaining dressing and mix.
• Season with salt and pepper to taste.
• Cover and chill for a minimum of at least 2 hours before serving.

LEMON-ROASTED CHICKEN WITH ARUGULA SALAD AND DILLED ORZO

Steps:

• Preheat oven to 450 degrees. Set a large saucepan of water to boil.
• On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
• Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
• In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.

SPEEDY CHICKEN, FETA, AND ORZO SALAD

Steps:

• Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
• Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
• Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.

ORZO SALAD WITH SHREDDED CHICKEN, ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes on a rimmed baking sheet and liberally drizzle with oil. Sprinkle with salt and pepper then toss. Roast until softened and bubbly, rotating the sheet and gently shaking the tomatoes around halfway through, about 20 minutes total.
• While the tomatoes roast, bring a medium saucepan of water to a boil and season with salt. Add the orzo and cook according to the package directions until al dente, stirring occasionally. A minute before the pasta is done, add the broccoli and cook for 1 minute. Drain.
• Pour the roasted tomatoes along with any juices into a large bowl. Add the vinegar and toss together. Add the pasta and broccoli along with the chicken, scallions and parsley. Toss and season with salt and pepper. Taste for seasoning and drizzle with olive oil if desired.
• Serve warm or at room temperature. Or refrigerate for up to 5 days and serve cold.

ASIAN CHICKEN & ORZO SALAD

Steps:

• Cook sugar snap peas according to package directions; drain well and let cool slightly.
• In a large bowl combine orzo, water chestnuts, chicken, green onion, red bell pepper and sugar snap peas.
• In a small bowl, whisk together oil, vinegar, soy sauce and hoisin sauce.
• Pour over orzo mixture, tossing gently to coat.
• Stir in toasted almonds.
• Cover and chill until ready to serve.

MEDITERRANEAN CHICKEN AND ORZO SALAD WITH SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. Drain well.
• In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.
• To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
• Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.

CHICKEN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Rinse with cold water, drain, and set aside.
• In a large bowl, whisk together oil, orange juice, vinegar, salt, and orange zest. Stir in cooked chicken until coated. Stir in cooked orzo, cantaloupe, grape halves, and mayonnaise. Cover and chill for 4 to 6 hours. Just before serving, stir in cashews. Serve in lettuce lined bowls.

ROASTED CHICKEN, ARTICHOKE, FETA AND ORZO SALAD

Steps:

• Whisk dressing ingredients together.
• Boil orzo pasta in salted water until al dente. Drain reserving some pasta water.
• Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat.
• Add 2 TB pasta water to remaining dressing.
• Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight.
• Toss with remaining dressing before serving.

CHICKEN AND ORZO SALAD

Steps:

• Combine mustard, vinegar, olive oil, sugar, 1/2 tsp salt, 1/2 tsp pepper and basil in a bowl. Mix well.
• Substituting chicken stock for water, cook orzo according to package directions until al dente. Drain and mix with 1/3 of the vinaigrette.
• Toss chicken with 1/2 of the remaining vinaigrette. Add the orozo, almonds, red pepper, celery, green pepper, tomatoes, and salt and pepper to taste. Add the remaining vinaigrette and toss to mix well. Chill, covered in the refrigerator. Remove from refrigerator and let stand at room temperature one hour before serving.
• Note: Crumbled feta cheese may be added to the salad before serving.

GREEK GRILLED CHICKEN WITH ORZO SALAD

Steps:

• For the Chicken:.
• Combine the garlic, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl. Add chicken thighs and marinate in the refrigerator at least 30 minutes or up to 2 hours.
• While the chicken is marinating prepare the orzo salad (see below).
• When ready to cook, remove the chicken from the marinade and grill over medium-high heat for 3-5 minutes per side.
• For the Orzo Salad:.
• Combine the tomatoes, scallions, feta cheese, oregano, olive oil, lemon juice, salt and pepper in a small bowl.
• Cook the orzo pasta according to package directions. Drain the orzo and toss it with 3/4 of the tomato mixture.
• To Serve.
• Mound the orzo salad on a serving platter, top with the hot grilled chicken and spoon the reserved tomato mixture on top.

BROCCOLI AND CHICKEN ORZO SALAD

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides. Remove chicken from skillet; keep warm.
• Carefully add broth and water to hot skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in broccoli, bell pepper and dressing (cut any large broccoli pieces in half).
• Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

PARMESAN POTATO CRUSTED CHICKEN WITH ORZO CAPRESE SALAD

Steps:

• In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
• Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well.
• In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F
• In large bowl, mix together orzo, mozzarella, sun dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper.
• Slice the tomatoes and arrange on 4 plates.
• Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!

LEMONY ORZO-VEGGIE SALAD WITH CHICKEN

Steps:

• Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
• While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

CHICKEN & ORZO SALAD WITH CITRUS VINAIGRETTE

Steps:

• Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.
• Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss.
• Cover and refrigerate at least 2 hours or overnight.
• Stir in raisins just before serving.
• Season taste with salt and black pepper, if desired. Garnish as desired.
• For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.

ASIAN ORZO AND ROTISSERIE CHICKEN SALAD

Steps:

• Cook edamame in saucepan of boiling water 3 min.; drain.
• Rinse edamame with cold water; drain well. Place in large bowl.
• Add remaining ingredients; mix lightly.