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Welcome to my food blog! I document and photograph my favorite healthy recipes. Enjoy!

Orzo Salad with Chicken, Bell Peppers, & Olives

Orzo Salad with Chicken, Bell Peppers, & Olives

I make this delicious orzo salad with shredded chicken, bell peppers, olives, and a whole mustard dressing almost monthly. I love how easy it is to make and the freshness and crunch of the bell peppers.

Orzo Salad with Chicken, Bell Peppers, and a Whole Mustard Dressing | Shiny Happy Bright

This dish has awesome Mediterranean flavors - the tangy olives really take it over the top. Plus the whole grain mustard dressing is phenomenal. This salad reheats well and makes for a great work lunch - the recipe makes 6 servings, so it's a perfect for making on the weekend and taking to work all week.

Orzo Salad with Chicken, Bell Peppers, Olives, & a Whole Mustard Dressing | Shiny Happy Bright

I've made a decision to feature a few more recipes in the coming weeks that are easy and quick, but still have loads of flavor and depth.  I think it's really important to have dishes that can be pulled together quickly on a weeknight for dinner. I know sometimes I come home so tired I don't really want to think about making a time-consuming recipe and then doing the dishes - it's so tempting to call a restaurant for takeout. Then I'm disappointed because the food is never as good as what I can make at home!


Orzo Salad with Chicken, Bell Peppers, & Olives

Makes 6 servings | Prep time: 15 minutes | Total time: 25 minutes

Salad Ingredients

1 vegetable or stock cube

6 cups water

1.5 cups uncooked orzo

2 cups shredded rotisserie chicken

4 bell peppers (2 yellow, 2 red) diced

15 olives, halved*

1/2 cup chopped green onions

1/4 cup chopped parsley

Dressing Ingredients

2 tablespoons whole mustard

3 tablespoons fresh squeezed lemon juice

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

Instructions

Bring the water and stock cube to a boil in a medium stock pot. 

Add the orzo and cook according to the package directions till al dente (usually 8 minutes). 

Combine the chicken, bell peppers, olives, green onions, and parsley to a large bowl, reserving a pinch of parsley and green onions to dress the top of the salad.  

After draining the orzo, add it to mixing bowl with the other ingredients.

Mix all the ingredients for the dressing. Add it to the bowl with the salad and toss to mix. Dress with the parsley and green onions. 

Can be served warm or chilled. Will keep in the fridge for 3 days.

* I used a mix of Black Greek Olives and Castelvetrano olives. Calamata olives would work as well.

Adapted from a wonderful recipe at Honest Cooking.


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Chicken Orzo Salad with Bell Peppers, Olives, and a Whole Mustard Dressing | Shiny Happy Bright
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