Categories: Salad
Ingredients
- For the chicken:
- 1 lb. of uncooked chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon smoked sweet paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- For the salad:
- 2 cups uncooked orzo pasta
- 1/2 hot house or 2 persian cucumbers, quartered then thinly chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup kalamata olives, halved
- 1/2 cup crumbled feta (such as Nikos Mediterranean Feta)
- For the dressing:
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoon lemon juice
- 2 tablespoon honey
- 2 teaspoon country dijon (coarse grain)
- 1/2 teaspoon dried oregano
- 5 basil leaves, chopped
- sea salt + pepper
Directions
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Combine all ingredients in a medium bowl or a ziplock. Toss to coat the chicken evenly. Let sit for 15 minutes while you prepare the pasta.
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Grill the chicken on an outdoor grill, George Foreman, or in a skillet. Let rest for 5 minutes before dicing.
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To make the dressing:
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In a mason jar or 2 cup measuring cup, combine all ingredients. Use a whisk or cap the mason jar and give it a good shake until all ingredients are completely combined.
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To make the salad:
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Prepare the pasta according to package directions. In a large bowl, combine all salad ingredients and using a rubber spatula, mix all ingredients together. Add the grilled chicken to the salad. When ready to serve, toss the salad with the dressing. Serve immediately.