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Greek Orzo Chicken Salad
Serves 6
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Ingredients:
| 3 chicken breasts, (8 oz. each) |
| 1 cup bottled Greek vinaigrette, divided, plus more to dress salad |
| 1 1/2 cups uncooked orzo pasta |
| 2 Roma tomatoes, seeded and chopped |
| 1 unpeeled cucumber, seeded and chopped |
| 1 small red onion, chopped and rinsed |
| 1 cup crumbled feta cheese |
| 1/2 cup sliced and pitted kalamata olives |
Directions:
- Place chicken breasts in sealable plastic bag with 1/2 cup of the Greek vinaigrette; refrigerate 30 minutes to overnight.
- Cook Orzo pasta according to package directions, drain, and place in large bowl. Toss warm orzo with 1/2 cup Greek vinaigrette, tomatoes, cucumber, red onion, feta cheese, and kalamata olives; cover and refrigerate at least 1 hour.
- Meanwhile, grill the chicken. Preheat grill to medium-high heat. Place chicken breasts on grill and grill until internal temperature reaches 165 degrees F, about 5 minutes per side. Transfer to platter and let rest 5 minutes.
- Cut chicken into bite-sized pieces and toss with orzo salad and little more of the Greek vinaigrette, to taste. Serve Cold.
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