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As the sun shines brighter and the temperatures rise, our culinary choices often shift towards lighter, cooler dishes that are both satisfying and nutritious. One such dish that perfectly embodies these qualities is the Chilled Mediterranean Chicken & Orzo Delight. This refreshing meal is not only ideal for summer gatherings and picnics but also serves as a fantastic option for meal prep throughout the week. The combination of tender chicken, hearty orzo pasta, and vibrant Mediterranean vegetables creates a symphony of flavors and textures that will leave you craving more.

Cold Chicken & Orzo Salad

Discover the refreshing Chilled Mediterranean Chicken & Orzo Delight, a perfect dish for summer gatherings or meal prep. Combining tender grilled chicken, hearty orzo pasta, and vibrant Mediterranean vegetables, this recipe is as nutritious as it is satisfying. Embrace the bold flavors of fresh herbs and spices while enjoying a balanced meal that highlights the best of Mediterranean cuisine. Customize it with seasonal ingredients for added variety and presentation tips for any occasion.
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Ingredients
  

1 cup orzo pasta

2 cups cooked chicken, diced or shredded (grilled or rotisserie preferred)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped (plus extra for garnish)

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon dried oregano

Salt and black pepper, to taste

Instructions
 

Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process. Set the orzo aside until completely cool.

    Prepare the Chicken: If using rotisserie chicken, remove the skin and shred the meat into bite-sized pieces using two forks. For grilled chicken, season the breasts with salt, black pepper, and a sprinkle of oregano, then grill until fully cooked. Once done, allow it to rest for a few minutes before dicing into bite-sized cubes.

      Mix the Vegetables: In a large mixing bowl, combine the cooled orzo with the diced chicken, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese. Gently fold the ingredients together until well mixed.

        Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, and a pinch of salt and black pepper until fully combined. This will create a flavorful vinaigrette.

          Combine Everything: Pour the prepared dressing over the orzo and chicken mixture. Use a spatula or wooden spoon to gently toss the salad, ensuring that all ingredients are evenly coated with the dressing.

            Chill: Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld beautifully. For optimal flavor, feel free to prepare the salad a day in advance.

              Garnish and Serve: Right before serving, sprinkle additional fresh parsley over the salad for a colorful and fragrant touch. Give the salad a final gentle toss to redistribute the flavors and serve chilled.

                Prep Time, Total Time, Servings: 20 mins | 1 hr | 4-6 servings

                  - Presentation Tips: Serve the salad in a large, shallow bowl and garnish with extra Kalamata olives and crumbled feta on top for a vibrant presentation. Consider a sprinkle of lemon zest for an added citrus touch!