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Greek Orzo Chicken Salad


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  • 1 pound orzo macaroni
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 garlic clove crushed
  • 1 teaspoon salt (optional)
  • Freshly-ground black pepper to taste
  • 1 tablespoon chopped fresh dill
  • 1/2 Spanish onion finely chopped
  • 1/2 cup chopped pitted kalamata olives
  • 2 cups chopped cooked chicken
  • 1 cup crumbled feta cheese
  • 1 head Boston lettuce well washed, and drained


Servings 6


Step 1

Put orzo into 1 gallon of boiling water and cook, stirring occasionally, until al dente or barely tender. Drain well and place in a large bowl. Mix oil, lemon juice, garlic, salt, pepper, and dill. Pour over warm orzo. Mix well, then cool. Carefully mix in the onion, olives, chicken, and feta cheese.

Separate 6 whole unblemished leaves from the lettuce. Place on 6 individual salad plates. Mound salad on each leaf, dividing total recipe equally.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 4 Lean Meat, 4 Starch, 1/2 Fat.

Nutrition Facts: Calories 563; Calories from Fat 171; Total Fat 19g; Saturated Fat 8g; Cholesterol 86mg; Sodium 1,248mg; Without Added Salt 523mg; Carbohydrate 57g; Dietary Fiber 4g; Sugars 4g; Protein 40g.

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