Greek Chicken Orzo Salad with Cucumber and Dill

This fresh, Greek-inspired salad brings together tender orzo pasta, cool cucumber and briny feta cheese, all tossed in a tangy dressing brightened with herbaceous dill. It’s a light yet satisfying meal that comes together quickly.

Juicy chicken cutlets are seasoned with garlic powder and oregano, then seared to golden perfection. Sliced and served over the orzo salad, they add a hearty protein boost. Perfect for a quick weeknight dinner or a make-ahead lunch.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Pick and finely chop fronds from dill. Trim and halve cucumber lengthwise; slice into ½-inch-thick half-moons.
2. Pat chicken dry with paper towels and season all over with half the garlic powder, salt, pepper and as much oregano as you like (we used ½ tsp for 2 servings). Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If chicken is browning too quickly, lower heat and cover.) Transfer chicken to a cutting board.
3. Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain orzo and rinse under cold water for at least 30 seconds.
4. Meanwhile, in a large bowl, combine Greek vinaigrette, remaining garlic powder, a drizzle of olive oil and as much dill as you like.
5. Add drained orzo, cucumber and feta to bowl with dressing; toss to combine. Taste and season with salt and pepper if desired.
6. Thinly slice chicken crosswise. Divide orzo salad between bowls; top with chicken and serve.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, any small pasta like ditalini or stelline will work. Adjust cooking time according to package directions.

How do I store leftovers?

Store the orzo salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and add chickpeas or white beans for protein or simply enjoy the salad as a side dish.