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Greek Chicken Orzo Salad with Cucumbers and Feta

Fresh Greek-style orzo salad with chicken, cucumbers, feta, and a bright lemon-oregano dressing—perfect for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean-inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 cup orzo (dry)
  • 2 cups cooked chicken diced or shredded
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 red onion finely chopped
  • 1/3 cup Kalamata olives optional, sliced
  • 3 oz feta cheese crumbled
  • 2 tbsp fresh parsley chopped
Dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice plus zest optional
  • 1 tsp Dijon mustard optional
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt to taste
  • 1/4 tsp black pepper to taste

Equipment

  • Medium pot
  • Colander
  • Mixing bowl
  • Whisk or jar

Method
 

  1. Cook orzo in salted water until al dente. Drain and cool.
  2. Combine cooled orzo, chicken, cucumber, tomatoes, red onion, and olives (if using) in a large bowl.
  3. Whisk dressing ingredients until emulsified, then pour over the salad.
  4. Toss well. Fold in feta and parsley. Taste and adjust lemon/salt/pepper.

Notes

Meal prep: Keeps 3–4 days in the fridge.
Tip: If red onion tastes sharp, soak chopped onion in cold water for 5 minutes, then drain.