Greek Orzo Pasta Salad with Chicken

Makes 6-8 servings.

Ingredients:

For the chicken:
1 lb. of uncooked chicken breasts
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
1/2 tsp.italian seasoning
1/2 tsp. red pepper flakes
1/2 tsp. smoked sweet paprika
1/2 tsp. sea salt

1/2 tsp. garlic powder

For the salad:
2 c. uncooked orzo pasta
1/2 hot house or 2 persian cucumbers, quartered then thinly chopped
1 c. cherry tomatoes, halved
1 small red onion, thinly sliced
1/4 c. kalamata olives, halved

1/2 c. crumbled feta (such as Nikos Mediterranean Feta)

For the dressing:
1/2 c. olive oil
2 cloves garlic, minced
2 Tbsp. lemon juice
2 Tbsp. honey
2 tsp. country dijon (coarse grain)
1/2 tsp. dried oregano
5 basil leaves, chopped
sea salt + pepper

Instructions:

To make the chicken:

Combine all ingredients in a medium bowl or a ziplock. Toss to coat the chicken evenly. Let sit for 15 minutes while you prepare the pasta. Grill the chicken on an outdoor grill, George Foreman, or in a skillet. Let rest for 5 minutes before dicing.

To make the dressing:

In a mason jar or 2 cup measuring cup, combine all ingredients. Use a whisk or cap the mason jar and give it a good shake until all ingredients are completely combined.

To make the salad:
Prepare the pasta according to package directions. In a large bowl, combine all salad ingredients and using a rubber spatula, mix all ingredients together. Add the grilled chicken to the salad. When ready to serve, toss the salad with the dressing. Serve immediately.

 

Notes:

Find this recipe and more at www.LittleSpiceJar.com!

Photo & recipe courtesy of Marzia Aziz, Little Spice Jar