This Greek Lemon Orzo Chicken Salad Will Be Your New Favorite Summer Dish!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Put 4 cups of water into a medium-sized pot and place it on medium-high heat.

Measure out 1 cup of orzo and set it aside.

Once the water comes to a boil, add the orzo and stir it frequently to prevent sticking.

Cook the orzo for about 9 to 11 minutes until ready, then drain it into a colander and run cold water over it to cool completely.

Set the cooled orzo aside and prep the other ingredients: slice and quarter 2 mini cucumbers, quarter 1 cup of cherry tomatoes, and dice 1/4 cup of red onion.

Prepare 1/2 cup of diced kalamata olives and 2 cups of cooked chicken (using leftover rotisserie chicken).

In a large serving bowl, combine the cooled orzo with all the prepped ingredients: cucumbers, cherry tomatoes, red onion, kalamata olives, and chicken.

Add 1/2 cup of feta cheese, 1/2 cup of grated Parmesan cheese, 2 tablespoons of fresh basil, and 2 cups of spinach and arugula salad greens to the bowl.

Stir everything together until well mixed and incorporated.

In a small bowl, mince 4-5 cloves of garlic and add the zest of 2 lemons, then the juice of those lemons.

Add 2 teaspoons of honey, 1 teaspoon of salt, 1 teaspoon of pepper, and 1/2 cup of olive oil to the bowl with garlic and lemon.

Use an immersion blender or whisk to emulsify the dressing until combined.

Pour half of the dressing over the salad and toss to coat, then add the remaining dressing and mix until everything is evenly coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens