Chicken and Orzo Salad Bowl


Units Scale
  • 1 1/2 cup cooked, shredded chicken breast
  • 1 cup cooked orzo
  • 3 tbsp extra virgin olive oil
  • 1/4 cup feta, I used sheep’s milk feta
  • Juice from half a lemon
  • 2 tbsp fresh chopped dill
  • 1 tbsp fresh chopped parsley
  • 1/2 tsp kosher salt
  • 1/4 cup kalamata olives
  • 1/4 cup diced cucumbers
  • 1/2 cup diced yellow bell pepper
  • 1/4 cup diced grilled zucchini
  • 1/2 avocado
  • 1/4 cup or 4-5 red endive leaves
  • 2 cups romaine, baby gem or butter lettuce leaves
  • Lemon herb vinaigrette for serving


  1. In a medium bowl, combine the orzo, olive oil, feta, lemon, dill, parsley and salt and gently toss to combine.
  2. In a large bowl or serving platter, arrange the lettuce leaves and red endive then layer the shredded chicken, orzo, cucumbers and bell pepper, olives and grilled zucchini in small piles together.
  3. Top with avocado and drizzle dressing on top to your liking.
  4. Alternatively, you can chop the lettuce, then add all the ingredients to a large mixing bowl, toss and serve.