Lemon Chicken Orzo Salad

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!

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

• Chicken Caesar Pasta Salad
• Greek Tortellini Salad
• Bacon Ranch Pasta Salad
• Hawaiian Macaroni Salad