Best 12 Chicken Orzo Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Searching for a recipe that combines the savory flavors of chicken with the delicate texture of orzo pasta? Look no further! This article is your comprehensive guide to creating a tantalizing chicken orzo salad that will delight your taste buds and impress your dinner guests. Whether you're planning a casual lunch or a special occasion feast, we've compiled a selection of mouthwatering recipes that cater to diverse dietary needs and preferences. From classic preparations to innovative twists, our detailed instructions and helpful tips will ensure that you create a salad that is both visually appealing and packed with flavor.

Here are our top 12 tried and tested recipes!

MEDITERRANEAN ORZO CHICKEN SALAD



Mediterranean Orzo Chicken Salad image

On hot days, I pull out this recipe for a cool supper. The lemon dressing is so refreshing. If you have it, used grilled chicken. -Susan Kieboam, Streetsboro, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

2 cups uncooked whole wheat orzo pasta
2 cups shredded rotisserie chicken
10 cherry tomatoes, halved
1/2 cup crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped sweet onion
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dried oregano

Steps:

  • Cook pasta according to package directions. Drain pasta; rinse with cold water and drain well., In a large bowl, combine pasta, chicken, tomatoes, cheese, olives and onion. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 397 calories, Fat 16g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 407mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein. Diabetic Exchanges

SPEEDY CHICKEN, FETA, AND ORZO SALAD



Speedy Chicken, Feta, and Orzo Salad image

During the hectic workweek, this speedy, delicious cold pasta salad is sure to please! A fresh blend of tomatoes, grilled chicken, herbs, and feta pairs well with warm, rustic bread. Goat cheese (herbed or plain) or buffalo mozzarella work well too.

Provided by Ellie's Mommy

Categories     Salad     100+ Pasta Salad Recipes     Chicken Pasta Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 ¼ cups uncooked orzo pasta
3 cups chopped grilled chicken breasts
1 cup cherry tomatoes, halved
¼ cup chopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
¼ cup red wine vinegar, or more to taste
2 tablespoons extra-virgin olive oil, or more to taste
⅛ teaspoon kosher salt
⅛ teaspoon cracked black pepper
1 (2 ounce) can sliced black olives, or to taste
2 ounces crumbled feta cheese

Steps:

  • Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
  • Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
  • Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.

Nutrition Facts : Calories 369 calories, Carbohydrate 34.8 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 3.8 g, Sodium 275.3 mg, Sugar 2.4 g

LEMON-ROASTED CHICKEN WITH ARUGULA SALAD AND DILLED ORZO



Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo image

Work on the orzo and salad while the chicken roasts-the whole meal will hit the table in about a half hour. When cut into small pieces and roasted at high heat, even bone-in chicken cooks quickly. Everyone will love this Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 35m

Number Of Ingredients 10

1 chicken (about 3 1/2 pounds), cut into 10 pieces
6 garlic cloves, smashed
2 lemons, quartered
1 teaspoon dried oregano
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 cup orzo
1/2 teaspoon dried dill
2 tablespoons red-wine vinegar
3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well

Steps:

  • Preheat oven to 450 degrees. Set a large saucepan of water to boil.
  • On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
  • Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
  • In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.

Nutrition Facts : Calories 733 g, Fat 38 g, Fiber 2 g, Protein 59 g

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS



Mediterranean Chicken and Orzo Salad In Red Pepper Cups image

This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!

Provided by geranium

Categories     Salad     100+ Pasta Salad Recipes     Greek Pasta Salad Recipes

Time 1h1m

Yield 4

Number Of Ingredients 16

½ pound uncooked orzo pasta
¼ cup olive oil
⅓ cup red wine vinegar
1 teaspoon Dijon mustard
¾ teaspoon garlic powder
¾ teaspoon dried oregano
¾ teaspoon dried basil
¾ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup grape tomatoes, cut in half
¼ cup black olives, cut in half lengthwise
2 ounces crumbled feta cheese
1 grilled chicken breast half, diced
2 red bell peppers, cut in half lengthwise and seeded
4 sprigs fresh oregano

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.

Nutrition Facts : Calories 461.9 calories, Carbohydrate 52.3 g, Cholesterol 30.9 mg, Fat 19.9 g, Fiber 4.5 g, Protein 18 g, SaturatedFat 4.6 g, Sodium 579.9 mg, Sugar 4 g

CHICKEN ORZO SALAD



Chicken Orzo Salad image

Like no other Chicken Salad you have ever had. Orzo pasta, chicken, cantaloupe and grapes are coated with a zesty citrus dressing, and topped with crunchy cashews.

Provided by BARBARA BREITSAMETER

Categories     Salad     100+ Pasta Salad Recipes     Fruit Pasta Salad Recipes

Time 5h

Yield 6

Number Of Ingredients 12

1 ½ cups uncooked orzo pasta
⅓ cup olive oil
¼ cup orange juice
1 ½ tablespoons vinegar
¾ teaspoon salt
1 teaspoon grated orange zest
4 cups chopped cooked chicken breast
1 cantaloupe, cut into bite-size pieces
1 cup red seedless grapes, halved
1 cup low-fat mayonnaise
¾ cup cashew halves
1 head lettuce leaves, for lining salad bowls

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Rinse with cold water, drain, and set aside.
  • In a large bowl, whisk together oil, orange juice, vinegar, salt, and orange zest. Stir in cooked chicken until coated. Stir in cooked orzo, cantaloupe, grape halves, and mayonnaise. Cover and chill for 4 to 6 hours. Just before serving, stir in cashews. Serve in lettuce lined bowls.

Nutrition Facts : Calories 656.9 calories, Carbohydrate 65.6 g, Cholesterol 70 mg, Fat 28.2 g, Fiber 4.4 g, Protein 37.8 g, SaturatedFat 5.5 g, Sodium 496.5 mg, Sugar 18.8 g

ORZO SALAD WITH SHREDDED CHICKEN, ROASTED TOMATOES AND BROCCOLI



Orzo Salad with Shredded Chicken, Roasted Tomatoes and Broccoli image

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/2 pounds assorted baby tomatoes (see Cook's Note)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 pound orzo
3 cups small broccoli florets (about 2-inch florets)
1/4 cup red wine vinegar
1 small rotisserie chicken, shredded into 2-inch pieces (about 3 1/2 cups)
3 to 4 scallions, thinly sliced
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomatoes on a rimmed baking sheet and liberally drizzle with oil. Sprinkle with salt and pepper then toss. Roast until softened and bubbly, rotating the sheet and gently shaking the tomatoes around halfway through, about 20 minutes total.
  • While the tomatoes roast, bring a medium saucepan of water to a boil and season with salt. Add the orzo and cook according to the package directions until al dente, stirring occasionally. A minute before the pasta is done, add the broccoli and cook for 1 minute. Drain.
  • Pour the roasted tomatoes along with any juices into a large bowl. Add the vinegar and toss together. Add the pasta and broccoli along with the chicken, scallions and parsley. Toss and season with salt and pepper. Taste for seasoning and drizzle with olive oil if desired.
  • Serve warm or at room temperature. Or refrigerate for up to 5 days and serve cold.

PARMESAN POTATO CRUSTED CHICKEN WITH ORZO CAPRESE SALAD



Parmesan Potato Crusted Chicken With Orzo Caprese Salad image

Submitted by Suzanne Banfield from Basking Ridge, NJ. She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council.

Provided by Sharon123

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breast halves
1/2 cup instant potato flakes
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt, plus more as needed for salad
1/2 teaspoon pepper, plus more as needed for salad
2 eggs, beaten
2 tablespoons cooking oil
8 ounces orzo pasta, cooked according to package directions
4 ounces fresh mozzarella cheese, cut in cubes
1/4 cup julienned sun-dried tomato packed in oil, plus 2 tablespoons of the oil
1/4 cup fresh basil, sliced in strips
1 teaspoon minced garlic
2 ripe tomatoes

Steps:

  • In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well.
  • In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F
  • In large bowl, mix together orzo, mozzarella, sun dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper.
  • Slice the tomatoes and arrange on 4 plates.
  • Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!

Nutrition Facts : Calories 601.9, Fat 20.9, SaturatedFat 7.2, Cholesterol 202.1, Sodium 997.5, Carbohydrate 53.5, Fiber 3.7, Sugar 3.6, Protein 48.2

ROASTED CHICKEN, ARTICHOKE, FETA AND ORZO SALAD



Roasted Chicken, Artichoke, Feta and Orzo Salad image

Colorful and easy salad to make in advance to serve chilled or room temperature. Using rotisserie chicken limits cooking to boiling pasta. Transports easily. Has a "Greek" flavor, but not traditional. Easily modified for size of group or individual tastes. Add other vegetables (mushrooms, zucchini) as desired. I'm always asked where I bought the salad, I'm assuming that's a compliment.

Provided by love2ck

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons plain vinegar or 2 tablespoons balsamic vinegar
2 garlic cloves, chopped
2 -3 tablespoons fresh basil, chopped
2 teaspoons dried oregano
salt and pepper
1 cup orzo pasta, uncooked
1 rotisserie-cooked chicken, shredded fine
1 cucumber, diced
1/2 cup carrot (shredded or diced)
1 (8 ounce) jar marinated artichokes, diced
1 cup kalamata olive, halved
2 -3 roma tomatoes, chopped
1/2-1 cup crumbled feta (try the pepper or tomato basil feta)

Steps:

  • Whisk dressing ingredients together.
  • Boil orzo pasta in salted water until al dente. Drain reserving some pasta water.
  • Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat.
  • Add 2 TB pasta water to remaining dressing.
  • Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight.
  • Toss with remaining dressing before serving.

Nutrition Facts : Calories 419.7, Fat 24.6, SaturatedFat 6, Cholesterol 74.1, Sodium 414.1, Carbohydrate 23.9, Fiber 3.5, Sugar 2.5, Protein 26.2

CHICKEN FETA AND ORZO SALAD



Chicken Feta and Orzo Salad image

Very refreshing for a picnic or just dinner at home! Very quick to throw together and can feed a lot of people! I could eat this everyday easily!!!

Provided by Ashley S.

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) box orzo pasta
1 lb boneless skinless chicken breast
2 large tomatoes, chunky dice
1 small red onion, small dice
1 (4 ounce) container crumbled feta cheese
2 -3 tablespoons red wine vinegar
2 -3 tablespoons olive oil
1 -2 garlic clove, minced super fine
salt and pepper
1/2 cup Italian parsley, chopped

Steps:

  • Cook chicken, I season with salt, pepper, and garlic powder. Let cool and dice into bite size chunks.
  • While chicken is cooking bring water to a boil and cook orzo. When time is up drain and rinse with cool water to cool it down. Let drain again, you don't want it to have too much water on it when you add it to the salad.
  • In a bowl add chopped tomatoes, diced onion, feta, garlic, vinegar, oil, parsley, salt and pepper, orzo, and chicken. Mix to combine.
  • Taste for seasoning.
  • When I make this I generally don't measure my ingredients, so it may need more vinegar and oil, I like mine tart and you don't want it dry and the pasta will soak up a lot of this! After you taste for seasoning refrigerate for at least an hour to let all the flavors come together.
  • Serve!

LEMONY ORZO-VEGGIE SALAD WITH CHICKEN



Lemony Orzo-Veggie Salad With Chicken image

This is from Cooking Light July 2010. I brought it to a picnic and it went over well. It's mayo free so it holds up well on a hot day. I liked it so much, Thought I'd post it here for safekeeping. I did make a bit more of the dressing than the recipes called for, seemed a little dry otherwise.

Provided by Haley K

Categories     Chicken

Time 20m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 14

3/4 cup orzo pasta
1/4 teaspoon lemon zest, grated
3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic clove
1/4 teaspoon honey
1/8 teaspoon fresh ground black pepper
1 cup cooked chicken, shredded
1/2 cup English cucumber, diced
1/2 cup red bell pepper, chopped
1/3 cup green onion, thinly sliced
1 tablespoon fresh dill, chopped
1/2 cup goat cheese, crumbled

Steps:

  • Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
  • While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

LEMONY ORZO-VEGGIE SALAD WITH CHICKEN



Lemony Orzo-Veggie Salad with Chicken image

Categories     Lemon     Pasta     Salad

Number Of Ingredients 13

3/4 cup orzo, uncooked
1/2 teaspoon lemon rind, grated
6 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic, minced
1/2 teaspoon honey
1/4 teaspoon black pepper, freshly ground
8 ounces chicken breast, cooked and shredded
1/2 cup English cucumber, diced
1/2 cup red bell pepper, chopped
1/3 cup green onion, thinly sliced
1 tablespoon fresh dill, chopped

Steps:

  • Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
  • While orzo cooks, combine lemon rind and next 6 ingredients, stirring well with a whisk.
  • Drizzle juice mixture over orzo; toss to coat.
  • Add chicken and next 4 ingredients; toss gently to combine.

CHICKEN-ORZO SALAD WITH GOAT CHEESE



CHICKEN-ORZO SALAD WITH GOAT CHEESE image

Categories     Salad     Chicken     Quick & Easy     Lunch

Yield 6 1 1/3 C.

Number Of Ingredients 13

1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson)
1 1/2 cups trimmed arugula $
1 cup grape tomatoes, halved $
1/2 cup chopped red bell pepper $
1/4 cup prechopped red onion $
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil $
1/8 teaspoon salt
1/8 teaspoon black pepper $
6 tablespoons (1 1/2 ounces) crumbled goat cheese $

Steps:

  • 1. Cook pasta according to package directions, omitting salt and fat; drain well. 2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well. 3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Tips:

  • Use high-quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your salad. Look for plump, ripe tomatoes, crisp cucumbers, and tender chicken.
  • Cook the orzo al dente: Orzo should be cooked al dente, or slightly firm to the bite. This will prevent it from becoming mushy in the salad.
  • Let the orzo cool completely before adding it to the salad: This will help to prevent the salad from becoming watery.
  • Chop the vegetables and chicken into small pieces: This will make them easier to eat and will help the flavors to blend together.
  • Use a light dressing: A light dressing will help to keep the salad from becoming too heavy or greasy.
  • Serve the salad immediately: Chicken orzo salad is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days.

Conclusion:

Chicken orzo salad is a delicious, easy-to-make salad that is perfect for a summer picnic or potluck. It is also a great way to use up leftover chicken. With its flavorful combination of orzo, chicken, vegetables, and dressing, this salad is sure to be a hit with everyone who tries it.

Related Topics