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Fresh Grilled Pesto Chicken Orzo Salad Recipe with Roasted Feta Olives

fresh grilled pesto chicken orzo salad - featured image
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A quick and easy Mediterranean-inspired salad featuring smoky grilled pesto chicken, orzo pasta, briny olives, and creamy roasted feta. Perfect for light dinners or picnics, served warm or chilled.

Ingredients

Scale
  • 1 ½ cups (about 300g) orzo pasta, uncooked
  • 1 cup cherry tomatoes, halved (optional)
  • ½ cup Kalamata olives, pitted and halved
  • A handful fresh basil leaves, torn
  • 2 medium boneless, skinless chicken breasts (about 1 lb / 450g)
  • ½ cup store-bought or homemade pesto
  • 2 tablespoons olive oil (for brushing and marinade)
  • Salt and pepper, to taste
  • 6 oz (170g) block feta cheese
  • 1 tablespoon olive oil (for drizzling on feta)
  • ½ teaspoon dried oregano (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil (for salad drizzle)
  • Freshly ground black pepper, to taste

Instructions

  1. Marinate the chicken: In a medium bowl, combine ½ cup pesto with 2 tablespoons olive oil, salt, and pepper. Add chicken breasts and coat evenly. Cover and refrigerate for 15–20 minutes.
  2. Cook the orzo: Bring a pot of salted water (about 4 cups / 1 liter) to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking. Set aside.
  3. Roast the feta: Preheat oven to 400°F (200°C). Place feta block on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle dried oregano. Roast for 15 minutes until edges brown and cheese softens.
  4. Grill the chicken: Heat grill or grill pan over medium-high heat. Remove chicken from marinade and grill 6–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
  5. Assemble the salad: In a large bowl, combine cooked orzo, cherry tomatoes, Kalamata olives, and torn basil leaves. Drizzle with lemon juice and 2 tablespoons olive oil. Toss gently.
  6. Add chicken and feta: Place sliced grilled chicken over salad. Break roasted feta into chunks and scatter on top. Finish with freshly ground black pepper.
  7. Taste and adjust seasoning with salt or lemon juice as needed.

Notes

Marinate chicken with pesto and olive oil for best flavor. Watch feta closely while roasting to avoid melting too much. Rest grilled chicken before slicing to keep it juicy. Rinse orzo under cold water after cooking to prevent clumping. Store roasted feta separately if possible to maintain texture.

Nutrition

Keywords: grilled chicken salad, pesto chicken, orzo salad, roasted feta, Mediterranean salad, quick dinner, healthy salad

Find it online: https://tempotaste.com/fresh-grilled-pesto-chicken-orzo-salad-recipe-with-roasted-feta-olives/