Roasted Chicken and Orzo Salad

Cooking Time: 11 Mins    Servings: 4

Products needed:

Basil Infused Olive Oil


  • 1/2 cup Olive Scene Basil Extra Virgin Olive Oil 
  • 3/4 lb orzo pasta (rice-shaped pasta)
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • Freshly ground black pepper
  • 2 lb left over grilled or roasted chicken
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh flat-leaf parsley
  • 1 cucumber, unpeeled, seeded, and medium-diced
  • 1/2 cup small-diced red onion
  • 3/4 lb good feta cheese, large diced


  1. Preheat the oven to 400 degrees F.
  2. Fill a large pot with water, and bring to a boil.
  3. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente.
  4. Drain and pour into a large bowl. Whisk together the lemon juice, olive oil, 2 teaspoons salt and 1 tsp of pepper. Pour over the hot pasta and stir well.
  5. Add the chicken to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper.
  6. Toss well.
  7. Add the feta and stir carefully.
  8. Set aside in the refrigerator for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings before serving