This easy Lemon Chicken Orzo Salad recipe features chewy little pasta bites, flavorful chicken and veggies, cubed feta, kalamata olives, and herbs – all folded together in a bright lemon dressing. It’s colorful and yummy, the perfect light-yet-hearty summer salad!
Summer was made for pasta salads. And this pretty Lemon Chicken Orzo Salad is especially delightful, full of bright sunshiny flavor. It’s a hearty yet light salad that makes for excellent leftovers = easy lunches during the week ahead!
Why We ❤️ This Chicken Orzo Salad
I remember when I first made this salad many years ago. Our daughters were in grade school and we packed their lunches every day. They thought it was just the neatest thing when they could pack this salad, because we’d always tuck a fresh lemon wedge into the salad container – so they could squeeze it over the top of the salad right before eating. This made them so happy! Here’s why we love this chicken pasta salad recipe:
- Summery, yet versatile. Not only is a cold pasta salad great for toting to a summertime picnic or backyard gathering, but it also works beautifully for school and work lunch boxes. We adore the fresh flavors and textures, and make this salad year ’round!
- Hearty yet light. Orzo, feta, and lean chicken provide substantial protein without making you feel heavy, which my family loves. This salad offers 41 grams of protein per serving! Serve it with a pitcher of spa water for even more color on your table. (Other favorite hearty-yet-light meals are my curry chicken salad and grilled chicken salad recipes.)
- Chicken + 🍋 lemon! Our family loves the combination of lean, hearty chicken with fresh, bright lemon. Other recipe favorites include lemon pepper chicken and lemon chicken orzo soup. We also really like this lemongrass chicken recipe! 💛
- Adjustable to what you have. This salad is easily adaptable to fit your tastes and/or what you have in the fridge. You could use leftover rotisserie chicken or turkey, or different vegetables. And if you’re not a fan of feta cheese, substitute with fresh mozzarella pearls.
Recipe Ingredients
Here’s what you’ll need to make this salad; I broke the recipe down into easy-to-follow parts! Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.
DRESSING
- Olive oil – Use extra-virgin olive oil.
- Lemon juice – Use freshly squeezed lemon juice for the brightest, freshest, BEST flavor.
- Lemon zest – This really helps to amp up the fresh lemon flavor.
- Dijon mustard – For an earthy, tangy flavor. Plus it thickens the dressing just a bit.
- Honey – This adds a touch of sweetness and balances the acidity of the lemon.
- Salt & pepper – Super simple seasoning!
CHICKEN
- Chicken – I like to use boneless skinless chicken tenders, but you can use whatever you like. If you have leftovers from grilling Beer Can Chicken, go ahead and use that (just remove the skin first).
- Olive oil – For sauteeing the chicken. (Or you can grill the chicken!)
- Salt & pepper – Again, I keep the seasoning simple.
SALAD
- Orzo – This is my favorite pasta for this salad, but you could sub in another very small pasta shape for a similar end result.
- Cucumbers – I like to use smaller Persian cucumbers in this salad.
- Tomatoes – Use small tomatoes, such as cherry or grape tomatoes.
- Onion – I like to use red onion. Not only do I like its flavor, but I also like the color it adds to the salad.
- Kalamata olives – For briny, salty flavor. Make sure to use pitted olives!
- Feta – I like to use a block of feta, and then cut it myself. But you could use crumbled feta to save some time.
- Herbs – My favorite fresh herbs for this salad include basil, thyme, and rosemary. But dill, parsley, and oregano are also good choices. Use what YOU like!
- Lemon wedges – Offer lemon wedges for individuals to squeeze over their own portion – FUN and YUMMY!
What Is Orzo?
Orzo is a very small pasta with a thin, oval shape, like a large grain of rice. It is included in the pastina, or small pasta, group of pastas. Made from specially milled durum wheat or semolina flour, this pasta is popular in Mediterranean dishes and can be used in recipes for soups, sides, and salads.
My lemon chicken orzo salad features chilled orzo. For an orzo recipe that’s served hot, try this sunny lemon chicken orzo soup!
How To Make Chicken Orzo Salad
I’ve outlined how to make this chicken orzo salad below. Find the detailed instructions in the recipe card lower down.
- Make the dressing. Combine all the dressing ingredients.
- Season the chicken. Coat the chicken with olive oil, then sprinkle it with salt & pepper.
- Cook the chicken. Over medium-high heat, cook the chicken for 8-12 minutes. Then cut it into bite-sized pieces.
- Make the orzo. While the chicken is cooking, gently boil the orzo until al dente. Drain the orzo, then fold the orzo and dressing together.
- Add the mix-ins. Fold in the cucumbers, tomatoes, onion, olives, feta, herbs, and chicken.
- Serve – with MORE lemon! Tuck lemon wedges into the salad, and/or offer them on the side, for individuals to squeeze over their own portion.
Tips & Variations
Here are a few tips + ways to change up this recipe:
- Don’t overcook the orzo. Be sure to cook the orzo just to al dente. This pasta is very small and cooks quickly, so keep an eye on it so it doesn’t get overcooked and mushy.
- Don’t forget extra lemon! I call for serving this salad with extra lemon wedges for squeezing over the top. It adds a bright hit of fresh flavor and a wonderful scent – and it’s just plain FUN!
- Add more chicken for extra protein. Feel free to bulk up this salad with more chicken for an even bigger boost of protein.
- Different ways to add chicken. My recipe features a very easy method for cooking flavorful chicken, quickly, on the stovetop. But you can also roast or grill the chicken, as our family especially likes a grilled chicken orzo salad. Or you can use rotisserie chicken or leftover chicken!
- Make it into easy meals. For meal prep, I divide the salad into individual servings and place them in airtight containers with a lemon wedge on the top. I pop them in the fridge and they’re ready for grab-and-go lunches the rest of the week.
- Turn it into a side salad or vegetarian meal. Sometimes I make this lemon orzo salad into a side dish by omitting the chicken. Then I like to add more cucumbers and tomatoes, and throw in some sweet bell pepper. You could even add a can of rinsed and drained chickpeas for a heartier vegetarian salad.
- Serve it warm or cold. One of my favorite things about this salad is that you can serve it warm or cold!
Serving Suggestions
Orzo salad makes for a fantastic lighter main course, perfect all on its own. But here are a few serving ideas:
- Bread. Serve with warm, crusty bread and softened, salty butter.
- Leave out the chicken. Make this salad without the chicken, then serve it with grilled shrimp, grilled scallops, or chicken kabobs.
- Summer drinks. Add a refreshing cocktail like a bootleg cocktail or bubbly limoncello spritz, or serve iced glasses of strawberry lemonade or blueberry lemonade for NA options!
How To Store Leftovers
This salad keeps well, which is why it’s a reliable make-ahead option for us. Here’s how to store your leftovers:
- Fridge – Place the salad in an airtight container and store it in the fridge for up to 4 days.
- To Serve – I like to serve leftover lemon chicken orzo salad cold, straight from the fridge. Just before serving, give the salad a stir and a fresh squeeze of lemon juice on top to revive the flavor. Of course, you can warm it up if you like – a microwave works great!
More Easy Pasta Salad Recipes
Lemon Chicken Orzo Salad
Yield: 6 servings
This easy Lemon Chicken Orzo Salad recipe features chewy little pasta bites, flavorful chicken and veggies, cubed feta, kalamata olives, and herbs – all folded together in a bright lemon dressing. It's colorful and yummy, the perfect light-yet-hearty summer salad!
Print
Ingredients
Dressing
- ½ cup extra-virgin olive oil
- ½ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
Chicken (or sub with 3 cups chopped cooked chicken breast or rotisserie chicken)
- 1½ pounds boneless skinless chicken tenders
- ½ tablespoon olive oil
- 1 teaspoon Morton kosher salt
- ½ teaspoon black pepper
Salad
- 1 pound uncooked orzo
- 2 cups thinly sliced Persian cucumbers (or another small variety of cucumber)
- 2 cups halved cherry tomatoes
- ¼ cup diced red onion
- 1 cup halved, pitted kalamata olives
- 8 ounces block feta, cut into ½" cubes (about 2 cups)
- ½ cup chopped fresh herbs of choice (I use roughly 6 tablespoons chopped basil leaves, 1 tablespoon chopped thyme leaves, and 1 tablespoon chopped rosemary leaves, to equal ½ cup.) Dill, parsley, and oregano are also good choices.
- 6 fresh lemon wedges
Instructions
Dressing
- Combine all dressing ingredients in a large salad bowl.
Chicken
- Evenly coat chicken with olive oil. Sprinkle salt and pepper evenly over chicken.
- Set your grill, grill pan, or skillet to medium to medium-high heat. Cook chicken until cooked through, turning as needed, 8-12 minutes total. Remove chicken to a cutting board and let rest for a few minutes before chopping it into bite-size pieces.
Salad
- While chicken is cooking, bring a large pot of salted water to a boil. Add orzo and boil gently, until orzo is al dente. Drain. Then add hot orzo to the salad bowl with the dressing, and toss to combine.
- Add chopped chicken, cucumbers, tomatoes, onion, olives, feta, and herbs to the salad bowl. Toss again to combine evenly.
- Serve warm, right away (my favorite!), with lemon wedges to squeeze over the top of individual portions. Or store in the fridge and then serve cold. The salad will develop more flavor as it sits. The orzo will also soak up more of the dressing as it sits, so I like to squeeze a little more fresh lemon juice over any leftovers before eating.
Nutrition Information:
Serving: 1 Calories: 754kcal Carbohydrates: 70g Protein: 41g Fat: 35g Saturated Fat: 9g Polyunsaturated Fat: 4g Monounsaturated Fat: 19g Trans Fat: 0.01g Cholesterol: 106mg Sodium: 1.537mg Potassium: 877mg Fiber: 5g Sugar: 8g Vitamin A: 992IU Vitamin C: 41mg Calcium: 251mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was first published in 2017, then updated in 2024.
I made this for dinner with chickpeas instead of chicken, and it was delicious!
FANTASTIC way to change up this salad! So glad you liked it. :) Thanks for coming back to let me know, and to rate the recipe!
Love all the yummy ingredients! And that this is a one dish meal—perfect for summer!
Orzo is my favorite in the summer!
This looks so colorful and perfect for summer! YUM!
As soon as I saw this, I was like “Yes… I’m totally making this with salmon.” Looks so refreshing and satisfying, a huge hit with party guests.
I LOVE your immediate thought to use salmon! You’re totally right!!
I am adding this to summer side rotation! Big fan of orzo and lemon together!
This is so colorful and pretty!
I am totally loving this salad!