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:
Marinate the Chicken: In a bowl, combine chicken strips with olive oil, lemon zest, garlic powder, oregano, salt, and pepper. Marinate for at least 30 minutes, or up to 2 hours.
Grill the Chicken: Preheat grill to medium-high heat. Grill the chicken strips for 2-3 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
Make the Olive Tapenade Dressing: In a food processor, combine olives, capers, olive oil, garlic, salt, and pepper. Blend until smooth. Add lemon juice and pulse to combine.
Assemble the Salad: In a large bowl, combine cooked orzo, diced tomatoes, cucumber, and feta cheese.
Serve: Divide the orzo salad among bowls. Top with grilled chicken and drizzle generously with the Olive Tapenade Dressing.
Tips:
You can use any type of chicken you like for this recipe.
For a spicier dressing, add a pinch of red pepper flakes to the Olive Tapenade Dressing.
Serve the bowls with your favorite side dishes, such as pita bread, hummus, or a green salad.