Balsamic Mediterranean Orzo and Chicken Salad

I’ve been making this Mediterranean orzo and chicken salad on repeat all summer. It’s the kind of recipe that looks like you spent hours in the kitchen, but really comes together in about thirty minutes. Plus, you can make it ahead and keep it in the fridge for easy lunches throughout the week.

The salad hits all the right notes. You’ve got tender chicken coated in pesto, fluffy orzo pasta, and all those classic Mediterranean toppings like feta, olives, and cherry tomatoes. Everything gets tossed in a simple red wine vinaigrette that pulls it all together. It’s filling enough to serve as a main dish, but also works great as a side at potlucks and barbecues.

This recipe is perfect for meal prep or feeding a crowd. Make the whole batch on Sunday, and you’ll have lunch sorted for the next few days. Or double it for your next backyard gathering. Either way, you’ll want to keep this one in your rotation.

What Kind of Orzo Should I Use?

Regular white orzo works perfectly fine for this salad, and it’s what you’ll find most easily at any grocery store. If you want to add a bit more nutrition and a nuttier flavor, whole wheat orzo is a great option that holds up well in cold salads. You can also use tri-color orzo if you want to make the dish look a bit more interesting, though it won’t change the taste much. Just be sure to cook your orzo al dente and rinse it with cold water after draining to stop the cooking process and prevent it from getting mushy in the salad.

Options for Substitutions

This salad is pretty forgiving when it comes to swapping ingredients:

• Orzo pasta: While orzo gives this salad its signature texture, you can use other small pasta shapes like ditalini, pearl couscous, or even quinoa for a gluten-free option. Cook according to package directions and cool completely before mixing.
• Chicken tenders: Boneless, skinless chicken breasts work great – just slice them into strips before cooking. You can also use rotisserie chicken to save time, or swap in grilled shrimp for a seafood twist.
• Feta cheese: Not a fan of feta? Try crumbled goat cheese for a milder flavor, or diced fresh mozzarella for something less tangy.
• Red wine vinegar: White wine vinegar or apple cider vinegar will work in the dressing if that’s what you have on hand.
• Kalamata olives: Any brined olives work here – try green olives, Castelvetrano olives, or even canned black olives if you prefer a milder taste.
• Fresh herbs: Use whatever herbs you have available – parsley, basil, dill, or oregano all work well. Dried herbs can work in a pinch, but use about 1/3 of the amount since they’re more concentrated.

Watch Out for These Mistakes While Cooking

Overcooking chicken tenders is the fastest way to ruin this salad – they only need 8-10 minutes total and should reach 155°F on an instant-read thermometer, then rest for a few minutes to stay juicy.

Rinsing your orzo after cooking might seem like a good idea, but it washes away the starch that helps the dressing cling to the pasta, so just drain it well and toss it with the dressing while it’s still warm.

Don’t skip cutting your cherry tomatoes in half, as whole ones tend to roll around and make the salad harder to eat, plus halving them releases their juices into the dish for better flavor.

Finally, if you’re making this ahead, hold back some of the dressing and add it right before serving, since pasta absorbs liquid as it sits and you’ll want to freshen things up.

What to Serve With Mediterranean Orzo and Chicken Salad?

This salad is pretty filling on its own since it’s got pasta, chicken, and tons of veggies, but I love serving it with some warm pita bread or naan on the side for scooping. A simple hummus or tzatziki dip makes a great addition if you want to round out the Mediterranean vibe. If you’re feeding a crowd, consider adding some grilled halloumi cheese or a platter of stuffed grape leaves as appetizers. For a lighter touch, a bowl of mixed olives and marinated artichoke hearts works perfectly alongside this dish.

Storage Instructions

Store: This salad actually gets better after a day in the fridge as all the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. The orzo will soak up some of the dressing over time, so you might want to drizzle a bit more olive oil or lemon juice before serving if it looks dry.

Make Ahead: This is a fantastic make-ahead meal for busy weeks or potlucks. You can prep everything a day in advance and store it in the fridge. If you’re planning to keep it longer than a day, consider storing the dressing separately and tossing it together right before serving to keep everything fresh and crisp.

Serve: I like to let this salad sit at room temperature for about 15 minutes before serving so the flavors really shine through. Give it a good stir before serving since the ingredients tend to settle, and add a little extra feta or fresh herbs on top if you want to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3850-4200
• Protein: 130-150 g
• Fat: 210-240 g
• Carbohydrates: 340-370 g

Ingredients

For the dressing:

• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 shallot
• 1/2 cup fresh herbs
• salt
• black pepper
• 1/2 teaspoon red pepper flakes

For the salad:

• 1.25 lb chicken tenders
• 1/3 cup basil pesto
• 2 tbsp balsamic vinegar
• 1 lb orzo pasta
• 2.5 cups feta cheese
• 2 cups cherry tomatoes
• 3 cucumbers
• 1 cup Kalamata olives
• 2 bell peppers
• 1/4 cup pepperoncini

Step 1: Prepare the Vinaigrette Dressing

• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 shallot, minced
• 1/2 cup fresh herbs, chopped
• salt
• black pepper
• 1/2 teaspoon red pepper flakes

Mince the shallot finely and add it to a large bowl with the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, fresh herbs, red pepper flakes, salt, and black pepper.

Whisk everything together until the honey dissolves and the vinaigrette is well combined.

Set aside so the flavors can meld while you prepare the other components.

This dressing will be the flavor backbone of the entire salad, so I like to let it sit for at least a few minutes before using it.

Step 2: Prepare and Cook the Chicken

• 1.25 lb chicken tenders
• 1/3 cup basil pesto
• 2 tbsp balsamic vinegar
• salt
• black pepper

Pat the chicken tenders dry with paper towels, then toss them in a bowl with the basil pesto and balsamic vinegar, coating evenly.

Season with salt and pepper.

Heat a grill or large skillet over medium-high heat and cook the chicken for 8-10 minutes, turning halfway through, until golden and cooked through (internal temperature of 165°F).

Let the chicken rest for 5 minutes, then cut into bite-sized pieces.

I find that letting the chicken rest keeps it juicy and prevents it from drying out when mixed with the warm pasta.

Step 3: Cook the Pasta and Combine with Dressing

• 1 lb orzo pasta
• vinaigrette from Step 1

Bring a large pot of salted water to a boil and cook the orzo pasta according to package directions until just tender.

Drain well, then immediately transfer the hot pasta to a large mixing bowl.

Pour the vinaigrette from Step 1 over the hot pasta and toss thoroughly so the pasta absorbs the dressing while warm.

This allows the pasta to soak up the flavors rather than sitting in a cold salad later.

Step 4: Prepare the Fresh Vegetables

• 2 cups cherry tomatoes
• 3 cucumbers
• 1 cup Kalamata olives
• 2 bell peppers
• 1/4 cup pepperoncini

While the pasta cooks, prepare all your vegetables: halve the cherry tomatoes, dice the cucumbers into bite-sized pieces, pit and halve the Kalamata olives, dice the bell peppers, and chop the pepperoncini.

Having everything prepped and ready makes the final assembly quick and ensures even distribution of ingredients throughout the salad.

Step 5: Assemble the Final Salad

• cooked chicken from Step 2
• 2.5 cups feta cheese
• prepared vegetables from Step 4

Add the cooked chicken from Step 2, crumbled feta cheese, and all the prepared vegetables from Step 4 to the dressed pasta bowl.

Gently toss everything together until well combined and evenly distributed.

Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.

The salad can be served warm immediately or chilled and served cold—both ways are delicious, though I prefer it at room temperature where all the Mediterranean flavors really shine through.

Balsamic Mediterranean Orzo and Chicken Salad

Delicious Balsamic Mediterranean Orzo and Chicken Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Calories 4025 kcal

Ingredients

  

For the dressing::

• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 shallot
• 1/2 cup fresh herbs
• salt
• black pepper
• 1/2 teaspoon red pepper flakes

For the salad::

• 1.25 lb chicken tenders
• 1/3 cup basil pesto
• 2 tbsp balsamic vinegar
• 1 lb orzo pasta
• 2.5 cups feta cheese
• 2 cups cherry tomatoes
• 3 cucumbers
• 1 cup Kalamata olives
• 2 bell peppers
• 1/4 cup pepperoncini

Instructions

 

• Mince the shallot finely and add it to a large bowl with the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, fresh herbs, red pepper flakes, salt, and black pepper. Whisk everything together until the honey dissolves and the vinaigrette is well combined. Set aside so the flavors can meld while you prepare the other components. This dressing will be the flavor backbone of the entire salad, so I like to let it sit for at least a few minutes before using it.
• Pat the chicken tenders dry with paper towels, then toss them in a bowl with the basil pesto and balsamic vinegar, coating evenly. Season with salt and pepper. Heat a grill or large skillet over medium-high heat and cook the chicken for 8-10 minutes, turning halfway through, until golden and cooked through (internal temperature of 165°F). Let the chicken rest for 5 minutes, then cut into bite-sized pieces. I find that letting the chicken rest keeps it juicy and prevents it from drying out when mixed with the warm pasta.
• Bring a large pot of salted water to a boil and cook the orzo pasta according to package directions until just tender. Drain well, then immediately transfer the hot pasta to a large mixing bowl. Pour the vinaigrette from Step 1 over the hot pasta and toss thoroughly so the pasta absorbs the dressing while warm. This allows the pasta to soak up the flavors rather than sitting in a cold salad later.
• While the pasta cooks, prepare all your vegetables: halve the cherry tomatoes, dice the cucumbers into bite-sized pieces, pit and halve the Kalamata olives, dice the bell peppers, and chop the pepperoncini. Having everything prepped and ready makes the final assembly quick and ensures even distribution of ingredients throughout the salad.
• Add the cooked chicken from Step 2, crumbled feta cheese, and all the prepared vegetables from Step 4 to the dressed pasta bowl. Gently toss everything together until well combined and evenly distributed. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. The salad can be served warm immediately or chilled and served cold—both ways are delicious, though I prefer it at room temperature where all the Mediterranean flavors really shine through.