Ingredients:
- 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup (60ml) olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb (450g) orzo pasta
- 1 cup (200g) Kalamata olives, pitted and halved
- 1 cup (150g) sun-dried tomatoes, oil-packed, drained and chopped
- 1 English cucumber, seeded and diced
- 1/2 cup (75g) crumbled feta cheese
- 1/4 cup (35g) chopped fresh parsley
- 1/4 cup (35g) chopped fresh mint
- 1/4 cup (60ml) olive oil
- 3 tablespoons (45ml) lemon juice
- 1 tablespoon (15ml) red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Marinate the Chicken: Combine chicken with olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Cook the Orzo: Cook orzo according to package directions. Drain and rinse with cold water to stop cooking.
- Grill the Chicken: Preheat grill to medium-high heat. Grill chicken until cooked through, about 5-7 minutes per side (internal temperature reaches 165°F/74°C). Let cool slightly, then chop into smaller pieces.
- Prepare the Vinaigrette: Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper in a small bowl or jar.
- Assemble the Salad: In a large bowl, combine cooked orzo, grilled chicken, olives, sun-dried tomatoes, cucumber, feta cheese, parsley, and mint.
- Dress the Salad: Pour vinaigrette over the salad and toss gently to combine.
- Chill (Optional): Chill for at least 30 minutes to allow flavors to meld.