Categories: Salad

Ingredients

• For the chicken:
• 1 lb. of uncooked chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon smoked sweet paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• For the salad:
• 2 cups uncooked orzo pasta
• 1/2 hot house or 2 persian cucumbers, quartered then thinly chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup kalamata olives, halved
• 1/2 cup crumbled feta (such as Nikos Mediterranean Feta)
• For the dressing:
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 2 tablespoon lemon juice
• 2 tablespoon honey
• 2 teaspoon country dijon (coarse grain)
• 1/2 teaspoon dried oregano
• 5 basil leaves, chopped
• sea salt + pepper

Directions

1. Combine all ingredients in a medium bowl or a ziplock. Toss to coat the chicken evenly. Let sit for 15 minutes while you prepare the pasta.

2. Grill the chicken on an outdoor grill, George Foreman, or in a skillet. Let rest for 5 minutes before dicing.

3. To make the dressing:

4. In a mason jar or 2 cup measuring cup, combine all ingredients. Use a whisk or cap the mason jar and give it a good shake until all ingredients are completely combined.

5. To make the salad:

6. Prepare the pasta according to package directions. In a large bowl, combine all salad ingredients and using a rubber spatula, mix all ingredients together. Add the grilled chicken to the salad. When ready to serve, toss the salad with the dressing. Serve immediately.

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