Greek Chicken and Orzo Salad

It’s coming into Pasta Salad season and if yours needs a make-over, check this out! My mom made this for my sister and me awhile ago and it was delicious. She didn’t use Orzo, she used regular macaroni. And also, I took the pic before she put the breadcrumbs on. Do NOT skip the breadcrumbs. They make the salad. Enjoy!

Ingredients for Chicken:

  • 3 TBS olive Oil
  • 1 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Juice of 1 lemon
  • 1 lb boneless, skinless chicken tenderloins

Ingredients for Breadcrumbs:

  • 2 TBS unsalted butter
  • 1 TBS olive oil
  • 1 clove garlic, minced
  • 1/2 cup panko breadcrumbs
  • Pinch of Kosher Salt

Ingredients for Dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 clove garlic, grated
  • Juice of 1/2 lemon

Ingredients for Salad:

  • Kosher salt
  • 1 pound orzo
  • 10 grape tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup minced fresh parsley
  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.
  5. In a medium oven-safe 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 sliced chicken and breadcrumbs. (add feta if you’re into that sort of thing!)

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I love my Advantium Oven from Gerrit’s Appliance.
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For ALL my Cookin with Brooke recipes, click here!