Orzo Chicken Salad

Chicken orzo salad topped with lemon in a glass bowl with a silver spoon next to a striped napkin.

This delicious Mediterranean orzo pasta salad with shredded chicken, bell peppers, olives, and a wholegrain mustard dressing is a great weeknight meal.

4.50 from 6 votes

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Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Author: Emily Wilson

Ingredients

1 ½ cups uncooked orzo
2 cups cooked chicken shredded or dice
3 bell peppers diced
⅓ cup olives sliced
½ cup chopped green onion
¼ cup chopped parsley
3 tablespoons extra virgin olive oil
2 tablespoons wholegrain mustard
3 tablespoons lemon juice
1 teaspoon sea salt
½ teaspoon ground black pepper

Instructions

Boil a large pot of water, for the orzo. Salt the water and cook orzo according to package instructions. Drain and set aside.
Meanwhile, combine the chicken, bell peppers, olives, green onions, and parsley in a large bowl. Add the cooked orzo and stir it all together.
Whisk the mustard, lemon juice, olive oil, salt, and pepper in a small bowl till combined.
Add the dressing to the salad and serve immediately or save in the refrigerator for up to 4 days.

Notes

Storage - save in the refrigerator for up to 4 days in an airtight container.

Reheat - in the microwave in 30-second increments until the desired temperature is reached.

Nutrition