𝐓𝐎 𝐂𝐎𝐍𝐓𝐈𝐍𝐔𝐄 𝐑𝐄𝐂𝐄𝐈𝐕𝐈𝐍𝐆 𝐌𝐘 𝐑𝐄𝐂𝐈𝐏𝐄𝐒 𝐓𝐘𝐏𝐄 "𝐘𝐄𝐒".
🍋 Greek Lemon Chicken, Orzo, and Feta Salad with Olive Tapenade Dressing 🥗
Ingredients:
For the Chicken:
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1 teaspoon lemon zest
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Salad:
1 cup orzo, cooked
1 cup diced tomatoes
1/2 cucumber, diced
1/4 cup crumbled feta cheese
For the Olive Tapenade Dressing:
1/4 cup pitted kalamata olives
1 tablespoon capers, drained
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon lemon juice
Instructions:
Cook the Chicken:
In a bowl, combine the chicken strips with olive oil, lemon zest, garlic powder, dried oregano, salt, and black pepper. Toss to coat the chicken evenly.
Heat a skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove from heat and set aside.
Prepare the Salad:
In a large bowl, combine the cooked orzo, diced tomatoes, diced cucumber, and crumbled feta cheese. Toss gently to mix.
Make the Olive Tapenade Dressing:
In a food processor, combine the kalamata olives, capers, olive oil, minced garlic, salt, black pepper, and lemon juice. Pulse until the mixture is finely chopped but still slightly chunky.
Assemble the Salad:
Add the cooked chicken to the salad mixture and drizzle with the olive tapenade dressing. Toss gently to combine all the ingredients.
Serve:
Serve the salad immediately, or chill in the refrigerator for a refreshing cold dish. Enjoy this vibrant and flavorful meal!