Greek Orzo Pasta Salad with Chicken

This healthy Greek Orzo Pasta Salad with chicken is so easy to whip up, and it’s absolutely amazing when tossed in a light, refreshing lemon-honey and herb vinaigrette that's packed with tons of flavor.

📝 Ingredients

• 1 lb. of uncooked chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon EACH: Italian seasoning (red pepper flakes, smoked sweet paprika, sea salt AND garlic powder)
• 2 cups uncooked orzo pasta
• 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)
• 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

👨‍🍳 Instructions

1. 1to make the chicken: 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.Grill the chicken on an outdoor grill, George Foreman, or in a skillet. Let rest for 5 minutes before dicing.
2. 2To make the dressing: 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.
3. 3To make the salad: 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.