Mediterranean Chicken And Orzo Salad Recipes

MEDITERRANEAN CHICKEN AND ORZO SALAD IN RED PEPPER CUPS

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.

MEDITERRANEAN ORZO CHICKEN SALAD

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.

CHICKEN WITH SPINACH & TOMATO ORZO SALAD

Steps:

• Preheat oven to 425 degrees F.
• Brush chicken with 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Place in a baking dish. Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 25 to 30 minutes.
• Meanwhile, bring a quart of water to a boil in a medium saucepan over high heat. Add orzo and cook for 8 minutes. Add spinach and cook for 1 minute more. Drain and rinse with cold water. Drain well and transfer to a large bowl. Add cucumber, tomato, onion, feta and olives. Stir to combine.
• Whisk the remaining 2 tablespoons oil, lemon juice, garlic, oregano and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Stir all but 1 tablespoon of the dressing into the orzo mixture. Drizzle the remaining dressing over the chicken and serve with the salad.

MEDITERRANEAN ORZO SALAD

Steps:

• For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
• For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
• Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
• Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

MEDITERRANEAN CHICKEN ORZO

Steps:

• 1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
• 2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
• 3. Season to taste with salt and ground black pepper.

MEDITERRANEAN CHICKEN AND ORZO

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
• In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.

MEDITERRANEAN ORZO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
• Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
• Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.

MEDITERRANEAN CHICKEN ORZO

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing.
• Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve.

MEDITERRANEAN CHICKEN AND ORZO SALAD

Steps:

• Cook pasta according to package instructions. Drain and set aside.
• In a small bowl, combine olive oil, vinegar, mustard, garlic powder, oregano, basil, onion powder, salt, and pepper.
• In a large bowl, mix together tomatoes, olives, cucumber, chicken, orzo, and dressing. Top with crumbled feta cheese and enjoy.

MEDITERRANEAN ORZO SALAD WITH PAN-ROASTED CHICKEN THIGHS - PALEO, GLUTEN-FREE

Steps:

• Preheat oven to 375F.
• In a small bowl, combine the salt, paprika, granulated onion, granulated garlic and black pepper. Rinse chicken thighs under cold water and pat very dry with paper towel. Evenly season both sides of each thigh with the spice mixture.
• Preheat a cast-iron or stainless-steel skillet over medium heat for 5 minutes. Add avocado oil and heat until shimmering. Place the chicken skin side-down and cook until golden brown, around 5 minutes. Flip the thighs and transfer the pan to the oven. Roast 10-12 minutes or until the thickest part of the chicken registers 165F on a digital meat thermometer. Remove from oven and tent with foil to keep warm.
• Bring a large pot of water to a boil. Season with 2 teaspoons kosher salt and cook the orzo according to package instructions. Drain in a colander or sieve and rinse with cold water. Set aside and let drain fully.
• In a large bowl, combine the cucumber, bell pepper, onion, cherry tomatoes, olives, sun-dried tomatoes, capers, dill and parsley. Add the drained orzo and drizzle salad dressing overtop. Toss well to coat and transfer to a serving platter. Garnish with the feta cheese and top with the chicken thighs. Serve immediately.

MEDITERRANEAN CHICKEN AND ORZO SALAD WITH SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. Drain well.
• In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.
• To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
• Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.