I’m so happy to share this Chicken Orzo Salad recipe because it is fresh, filling, and very easy to make. This dish mixes tender chicken, soft orzo pasta, and crisp vegetables with a bright lemon dressing. Every bite tastes light but still satisfying. It works well for quick dinners, meal prep, or feeding a group without stress.
Level: Easy
Total Time: about 25 to 30 minutes
Prep Time: about 10 to 15 minutes
Cook Time: about 15 minutes
Yield: about 6 servings
Course: Main Course, Salad
Cuisine: American
I still remember the first time I made a chicken orzo salad at home, and I was surprised by how fast everything came together. It felt like a full meal but still tasted fresh and light.
What makes this recipe special is the mix of textures and flavors. The orzo is tender, the chicken is juicy, and the vegetables stay crisp. A simple lemon dressing pulls everything together without feeling heavy.
This is a great recipe for busy days, warm weather, or when you want leftovers that still taste good the next day. You can serve it warm, cold, or at room temperature, which makes it very flexible.
How to Make Chicken Orzo Salad
This salad brings together simple ingredients with bright, fresh flavors. Here is how it all comes together:
• Orzo pasta cooked until tender
• Chicken pieces cooked until lightly golden
• Fresh vegetables for crunch and color
• Herbs that add a clean, fresh taste
• A lemon and olive oil dressing that ties it all together
It is a simple bowl style meal that comes together quickly with very little effort.
Ingredients
• 12 ounces orzo pasta, cooked according to package directions
• 2 tablespoons olive oil
• about 1½ pounds boneless skinless chicken breasts, cut into small pieces
• ½ teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 1½ to 2 cups cherry or grape tomatoes, halved
• 1½ to 2 cups English cucumber, diced small
• 1 cup green onions, thinly sliced
• 2 to 3 tablespoons fresh parsley, finely chopped
• 2 to 3 tablespoons fresh basil, finely chopped
Lemon Vinaigrette:
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey, or to taste
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
Directions
- Cook the Orzo:
Bring a pot of water to a boil and add salt.
Cook the orzo according to package directions, then drain and place it in a large bowl. - Prepare the Chicken:
Cut the chicken into small, even pieces.
Season with salt and black pepper. - Cook the Chicken:
Heat olive oil in a large pan over medium to medium high heat.
Cook the chicken for about 5 to 7 minutes, stirring often, until cooked through and lightly golden. - Combine Orzo and Chicken:
Add the cooked chicken and any pan juices to the bowl with the orzo.
Gently stir to combine. - Add the Vegetables and Herbs:
Add tomatoes, cucumber, green onions, parsley, and basil to the bowl.
Mix gently so everything is evenly spread. - Make the Dressing:
In a small bowl, add olive oil, lemon juice, vinegar, honey, salt, and pepper.
Whisk until smooth and well mixed. - Dress the Salad:
Pour the dressing over the salad.
Stir gently until everything is coated. - Serve or Chill:
Serve right away, or cover and chill in the fridge until ready to eat.
Stir once more before serving.
Process Details
• Cooking the Orzo: Salting the water helps the pasta taste good all the way through.
• Chicken Size: Cutting the chicken into small pieces helps it cook fast and evenly.
• Fresh Vegetables: Adding the vegetables after cooking keeps them crisp and fresh.
• Lemon Dressing: The lemon adds brightness and keeps the salad from tasting heavy.
Tips for Success
• Use thin chicken pieces so they cook quickly and stay juicy.
• Taste the dressing before adding it all, then adjust salt or lemon if needed.
• Swap vegetables based on what you have on hand.
• Fresh lemon juice tastes better than bottled juice.
• Stir gently so the orzo does not break apart.
Serving Ideas
• Serve as a full meal in a large bowl.
• Pair with warm bread or rolls on the side.
• Add a sprinkle of cheese if you like extra richness.
• Serve chilled for a refreshing summer meal.
• Bring it to potlucks or family gatherings.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 4 to 5 days.
• Stir Before Serving: Vegetables may release liquid, so stir before eating.
• Freezing: Freezing is not recommended, the texture will change.
• Make Ahead: This salad works very well for meal prep.
Nutrition Info (Approximate per Serving)
• Calories: ~450
• Protein: ~35g
• Carbohydrates: ~40g
• Fat: ~15g
• Fiber: ~4g
• Sodium: ~600mg
• Sugar: ~8g
This Chicken Orzo Salad is fresh, filling, and easy to make with simple ingredients. It has a great balance of tender chicken, soft pasta, and crisp vegetables, all brought together with a bright lemon dressing.
I hope you enjoy making this recipe as much as I do. Once you see how flexible and tasty it is, it may become a regular meal in your kitchen.
