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Orzo Chicken Salad

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  • Author: Sarah Khanna


A refreshing orzo salad that packs in the flavor and makes use of leftover chicken.


  • 1/2 cup of orzo
  • 1.5 cups of chicken stock
  • 1.5 cups of water
  • 150 grams of grilled chicken, shredded
  • 1 large red bell pepper, diced (I used 1 small red & 1 small yellow)
  • 7 large kalamata olives, seeded and chopped
  • 1 clove of garlic, minced
  • 1 big handful of chives, snipped
  • 3 tablespoons of olive oil
  • Juice of 1 lime
  • 1 teaspoon of whole grain mustard
  • 1/4 teaspoon of chili powder
  • Salt and pepper to taste


  1. Bring the water and chicken stock to a boil.
  2. Add the orzo to the pot and stir for a moment to ensure that it doesn’t stick to the bottom.
  3. Cook uncovered until the orzo is al dente.
  4. While the pasta is cooking, combine the chicken, bell peppers and olives in a large bowl.
  5. Mix half of the chives into the salad.
  6. When the orzo is ready, strain and toss through the other ingredients.
  7. In a small bowl, mix together the olive oil, lime juice, mustard, chili powder, garlic, salt and pepper to make a light dressing and pour over the orzo salad mixing gently as you go along to ensure it coats the salad ingredients.
  8. Garnish with the second half of snipped chives and serve chilled.
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