If you crave a light yet satisfying meal, then you need to try this Greek Chicken Orzo Salad. Inspired by the vibrant street markets of Athens and the sun-drenched tavernas of Santorini, this dish brings together juicy marinated chicken, al dente orzo, and a medley of fresh herbs and vegetables for the ultimate taste of Greece.

The best part? This salad is just as delicious cold as it is warm, making it perfect for meal prep, picnics, or an easy weeknight dinner. The lemony dressing ties everything together with a bright, zesty kick, while briny feta and Kalamata olives add that signature Greek touch. And with every forkful, you’ll experience the perfect balance of textures—tender chicken, chewy orzo, crunchy cucumbers, and bursts of juicy tomatoes…

Whether you’re looking for a nutritious lunch or a side dish that steals the show at your next gathering, this Greek Chicken Orzo Salad delivers bold flavors with minimal effort. Ready to bring a taste of the Mediterranean to your table? Let’s go!

Secrets to Master The Orzo Salad

• The Chicken Marinade That Locks in Juiciness
  • A simple blend of Greek yogurt, lemon juice, garlic, and oregano makes the chicken unbelievably tender.
  • Marinate for at least 30 minutes—but overnight? That’s the real flavor game-changer.
  • Skipping this step? You’ll miss out on the juicy, melt-in-your-mouth texture…
• Why Orzo Is the Perfect Pasta for This Salad
  • It absorbs flavors like a sponge, soaking up the zesty dressing beautifully.
  • Unlike heavier pastas, orzo keeps the dish light yet satisfying.
  • But beware—overcooking leads to mushy orzo. Here’s how to get it just right…
• The Mediterranean Ingredients That Make All the Difference
  • Briny Kalamata olives and tangy feta add that signature Greek flavor punch.
  • Fresh cucumbers and cherry tomatoes bring a crisp, juicy contrast.
  • A touch of red onion and fresh parsley ties everything together for a burst of freshness.
• The Lemony Dressing That Brings It All Together
  • A perfect balance of lemon juice, olive oil, Dijon mustard, and honey for a bright, tangy-sweet finish.
  • Pro tip: Shake the dressing in a jar for the ultimate emulsification.
  • Want an even deeper flavor? Let the salad sit for 15 minutes before serving…
• Meal Prep Magic: How to Keep It Fresh
  • This salad lasts up to 4 days in the fridge—ideal for make-ahead lunches.
  • Store the dressing separately to keep everything crisp and vibrant.
  • Need a quick dinner? Just toss, serve, and enjoy a hassle-free Mediterranean feast!

Orzo Salad Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 3 tbsp Greek yogurt (thick and full-fat for best results)
• 2 tbsp extra virgin olive oil (cold-pressed for rich flavor)
• Juice of 1 lemon (freshly squeezed)
• 3 garlic cloves, minced (for a bold Mediterranean kick)
• 1 tsp dried oregano (or 1 tbsp fresh, finely chopped)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper (freshly ground)

For the Orzo Salad:

• 1 cup (200g) orzo pasta (cooked al dente, rinsed under cold water)
• 1 cup cherry tomatoes (halved for a juicy bite)
• ½ cup cucumber (diced, about 1 small cucumber)
• ¼ cup red onion (finely sliced for a sharp contrast)
• ½ cup Kalamata olives (pitted and halved)
• ½ cup crumbled feta cheese (authentic Greek PDO feta for the best flavor)
• ¼ cup fresh parsley (chopped, plus extra for garnish)

For the Dressing:

• ¼ cup (60ml) extra virgin olive oil (high quality for a smooth finish)
• Juice of 1 lemon (zesty and refreshing)
• 1 tsp Dijon mustard (for a subtle tang)
• ½ tsp honey (balances acidity perfectly)
• 1 garlic clove, minced (for an aromatic punch)
• ½ tsp dried oregano (or 1 tsp fresh, finely chopped)
• Salt & black pepper to taste

How to Make The Orzo Salad

Step 1: Marinate the Chicken

1. In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
2. Add the chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or up to overnight for maximum flavor).
3. Remove the chicken from the fridge 10 minutes before cooking to bring it to room temperature.

📌 Flavor tip: The yogurt acts as a natural tenderizer, making the chicken extra juicy!

Step 2: Cook the Chicken

1. Heat a grill pan or skillet over medium-high heat and drizzle with a little olive oil.
2. Add the marinated chicken and cook for 4–5 minutes per side, until golden brown and cooked through (internal temperature should reach 75°C / 165°F).
3. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes before slicing.

📌 Resting the chicken allows the juices to redistribute, keeping it moist!

Step 3: Cook the Orzo

1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (about 8–10 minutes for al dente).
2. Drain and rinse under cold water to stop the cooking process and prevent sticking.
3. Transfer to a large mixing bowl.

📌 Cold-rinsing helps keep the orzo firm and prevents a mushy texture.

Step 4: Prepare the Salad

1. To the bowl of orzo, add cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, and fresh parsley.
2. Slice the rested chicken into bite-sized pieces and add to the salad.

📌 Pro tip: Add the chicken while it’s slightly warm if you want the orzo to absorb more flavor!

Step 5: Make the Dressing

1. In a small jar, combine olive oil, lemon juice, Dijon mustard, honey, minced garlic, oregano, salt, and black pepper.
2. Shake vigorously until well emulsified.

📌 Shaking creates a smooth, well-blended dressing in seconds—no whisk needed!

Step 6: Toss and Serve

1. Pour the dressing over the salad and toss gently until everything is well coated.
2. Let the salad sit for 15 minutes before serving to allow the flavors to meld.
3. Garnish with extra feta and parsley.

📌 Taste test: The balance should be bright, tangy, and savory. Adjust salt or lemon as needed!

Common Mistakes to Avoid

1. Overcooking the Orzo

• Orzo cooks quickly, and even an extra minute can turn it mushy.
• Always cook it al dente (about 8–10 minutes), then rinse under cold water to stop the cooking process.

📌 Mushy orzo = a soggy salad with no texture!

2. Skipping the Chicken Marinade

• Marinating infuses flavor and keeps the chicken tender.
• At least 30 minutes is a must, but overnight makes it even better.

📌 Without marination, the chicken can turn dry and bland!

3. Using Bottled Lemon Juice

• Fresh lemon juice gives the dressing a bright, zesty flavor.
• Bottled lemon juice can taste artificial and dull.

📌 For the best Mediterranean taste, always squeeze fresh lemons!

4. Adding the Dressing Too Early

• Orzo absorbs liquid quickly, so if you add the dressing too far in advance, the salad may dry out.
• Toss it in right before serving or store the dressing separately if making ahead.

📌 Want bold flavors? Let it sit for just 15 minutes before serving—not hours!

5. Forgetting to Rest the Chicken

• Cutting the chicken immediately after cooking causes juices to run out.
• Rest it for at least 5 minutes before slicing to keep it juicy.

📌 Skipping this step leads to dry, flavorless chicken!

Frequently Asked Questions

Q: Can I use rotisserie chicken instead of cooking fresh chicken?

A: Absolutely! Rotisserie chicken is a great shortcut. Just shred or chop it and mix it into the salad. To keep the Mediterranean flavors strong, toss the chicken with a little lemon juice, olive oil, and oregano before adding it in.

Q: How long does this salad stay fresh in the fridge?

A: This salad stays fresh for up to 4 days in an airtight container. If you’re making it ahead, store the dressing separately and mix it in just before serving to keep the veggies crisp.

Q: Can I use a different pasta instead of orzo?

A: Yes! If you don’t have orzo, try Israeli couscous, ditalini, or even quinoa for a gluten-free option. Just be sure to cook them al dente for the best texture.

Q: What’s the best way to make this salad dairy-free?

A: Simply skip the feta or replace it with dairy-free feta alternatives. You can also add extra olives or avocado for a creamy texture without dairy.

Q: Can I serve this warm instead of cold?

A: Definitely! This salad is just as delicious warm. Simply toss everything together while the orzo and chicken are still hot, and let the dressing soak in for extra flavor.

Greek Chicken Orzo Salad is the perfect balance of fresh, zesty, and satisfying. Whether you’re meal-prepping for the week, looking for a light yet filling dinner, or bringing a show-stopping dish to a gathering, this salad delivers bold Mediterranean flavors with minimal effort.

The juicy marinated chicken, briny feta, crisp veggies, and tangy lemon dressing come together in a way that feels both refreshing and comforting. And the best part? It gets even better as the flavors meld, making it a go-to dish for busy days.

Ready to bring a taste of Greece to your kitchen? Grab your ingredients and start cooking—you won’t regret it!

And if you are craving more mouthwatering recipes? Check out our ultimate guide here.