Greek Chicken Orzo Salad with Cucumber and Dill

This fresh, Greek-inspired salad is a perfect light meal that comes together in just 25 minutes. A bed of tender orzo pasta is tossed with cool cucumber, briny feta and a tangy Greek dressing boosted with herbaceous dill.

Top it all with garlic-oregano seared chicken cutlets for a satisfying protein punch. It’s a vibrant, flavorful dish that’s great for lunch or dinner.

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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

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView 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; 1 tsp for 4 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, you can substitute orzo with other small pasta like ditalini, pastina or even couscous. Adjust cooking time according to package directions.

How should I store leftovers?

Store the orzo salad and chicken separately in airtight containers in the refrigerator for up to 3 days. The salad may become softer over time.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and add chickpeas or white beans for protein. You can also add more vegetables like bell peppers or red onion.