Chicken Orzo Salad-The Little Shop of Olive Oils

Chicken Orzo Salad


  • 1 cup uncooked orzo pasta
  • 2 tablespoons Premium Extra Virgin Olive Oil, divided
  • 2 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • ¼ cup fresh basil leaves, chopped
  • 1/3 cup feta cheese, crumbled
  • 2 tablespoons Neapolitan Herb Dark Balsamic Vinegar
  • 1 teaspoon Franklin Raw Honey (optional, for sweetness)
  • 1 garlic clove, minced


  • Cook the orzo according to the package instructions until al dente, then drain and rinse under cold water to cool. Drizzle with 1 tablespoon of EVOO to prevent sticking and set aside.
  • Season the chicken breasts with salt and pepper. Heat the remaining tablespoon of EVOO in a skillet over medium-high heat and cook the chicken breasts for 5-7 minutes on each side or until cooked through. Let them rest for a few minutes before cutting into bite-sized pieces.
  • In a large salad bowl, combine the cooled orzo, chicken, cherry tomatoes, bell pepper, red onion, and fresh basil.
  • In a small bowl, whisk together the balsamic vinegar, honey or sugar, and minced garlic until well combined.
  • Pour the dressing over the salad and toss to coat all the ingredients evenly.
  • Sprinkle the crumbled feta cheese over the salad and gently mix.
  • Serve the chicken orzo salad immediately, or chill in the refrigerator for an hour before serving to let the flavors meld.
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