Chicken and Orzo Salad Bowl
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
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
Instructions
- In a medium bowl, combine the orzo, olive oil, feta, lemon, dill, parsley and salt and gently toss to combine.
- 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.
- Top with avocado and drizzle dressing on top to your liking.
- Alternatively, you can chop the lettuce, then add all the ingredients to a large mixing bowl, toss and serve.