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Greek Chicken and Orzo Pasta Salad

This recipe crafts a refreshing Greek chicken and orzo pasta salad, perfect for a light meal or side dish. It features marinated and grilled chicken tenderloins, al dente orzo pasta, and a vibrant medley of fresh vegetables, all tossed in a tangy lemon-herb vinaigrette. Toasted panko breadcrumbs and crumbled block feta add delightful texture and classic Mediterranean flavor.
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Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 4359.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • Juice of 1 lemon
  • 1 pound boneless skinless chicken tenderloins
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic minced
  • 1/2 cup panko breadcrumbs
  • Pinch of kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic grated
  • Juice of 1/2 lemon
  • Kosher salt
  • 1 pound orzo
  • 10 ounces grape tomatoes halved
  • 1 English cucumber diced
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 1/2 cups crumbled feta cheese use from a block, not packaged crumbled cheese

Equipment

  • 1 Grill or Grill Pan Essential for cooking the chicken tenderloins
  • 1 Large Pot For cooking the orzo pasta
  • 1 Oven-Safe Skillet For toasting the panko breadcrumbs
  • 2 Mixing Bowls One medium for chicken marinade, one large for salad assembly
  • 1 Whisk For preparing the chicken marinade and salad dressing

Method
 

  1. 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.
  2. Preheat a grill or grill pan to medium high.
  3. 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.
  4. For the breadcrumbs: Preheat the oven to 400 degrees F.
  5. 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.
  6. For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
  7. 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.
  8. When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

Notes

For optimal flavor penetration, marinate the chicken for the full 4 hours; this also helps tenderize it. Ensure your grill is properly preheated for a good sear and even cooking of the chicken. When cooking orzo, always aim for al dente; overcooked pasta will become mushy in a salad. Tossing the warm orzo with the dressing immediately allows it to absorb the flavors more effectively. Crucially, allow the dressed orzo to cool completely before incorporating fresh vegetables like tomatoes and cucumber, as this preserves their crisp texture and vibrant color. For the breadcrumbs, monitor closely while toasting in the oven; they can burn quickly. Finally, the recipe wisely suggests using feta from a block. This provides a superior, creamier texture and more authentic flavor compared to pre-crumbled varieties, which often contain anti-caking agents.