Chicken Orzo Salad

Kitchen Tested
  • Yield 10 servings

Chicken and orzo pasta combine with herbs, vegetables and cheese in this easy main-dish salad.

To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft.


2 cups orzo pasta
2 cups diced, rotisserie, skinless white chicken
1 cup frozen peas, thawed, or shelled edamame
1/2 cup chopped green onions
1/2 cup crumbles reduced-fat feta cheese
1 cucumber, peeled and chopped
8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
2 teaspoons dried dill weed
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic
Salt and pepper to taste


  1. Cook orzo and drain excess water.
  2. Mix orzo, chicken, peas, green onions, feta, cucumber, toma toes and dill in a large mixing bowl.
  3. In a separate bowl, mix together reserved sun-dried tomato water with remaining ingredients.
  4. Combine with orzo mixture. Refrigerate for a minimum of 1 hour.



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