Zesty Lemon Dijon Chicken Orzo Salad

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Enjoy a fresh lemon Dijon chicken orzo salad with feta, crisp vegetables and a creamy lemon herb yogurt dressing. A balanced and vibrant meal.

In collaboration with

Annie-Pier Labbé
Annie-Pier Labbé
Breasts Poke bowl Grills Pasta and risotto Salads BBQ Oven Skillet Lunch Marinades Quick recipes Routine Ready Recipes
1-2 Portions
20 min Prepping
10 min Cooking
Recipe Easy

Ingredients

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  • 250 ml (1 cup) orzo (gluten-free if needed)
  • 250 ml (1 cup) cherry tomatoes, halved
  • ½ cucumber, diced
  • ¼ red onion, thinly sliced
  • 125 ml (½ cup) crumbled feta cheese
  • Fresh parsley or basil, chopped (to taste)
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 45 ml (3 tbsp) olive oil
  • Salt and pepper, to taste

Yogurt, Lemon, and Fresh Herb Sauce

  • 180 ml (¾ cup) plain Greek yogurt
  • Juice of ½ lemon
  • 15 ml (1 tbsp) olive oil
  • 1 small garlic clove, grated
  • Salt and pepper, to taste
  • Fresh parsley or dill, chopped (to taste)

Directions

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  1. Cook the orzo according to the package directions. Drain and let cool.
  2. In a large bowl, combine the orzo, vegetables, feta, and herbs.
  3. Add the lemon zest and juice, olive oil, salt, and pepper.
  4. Add the Dijon mustard-marinated chicken cubes and toss gently.
  5. Serve the chicken orzo salad on a plate or in a bowl, drizzle with the yogurt, Lemon, and fresh herb sauce, then top with crumbled feta, fresh herbs, and a drizzle of olive oil.

Yogurt, Lemon, and Fresh Herb Sauce

  1. In a bowl, combine all the ingredients.
  2. Adjust the seasoning as needed.
  3. Refrigerate until ready to serve.