1 cup Greek vinaigrette dressing, more to dress salad
Directions:
Place chicken breasts in sealable plastic bag with 1/2 cup of the Greek vinaigrette. Seal shut and refrigerate for 2 hours.
Cook Orzo pasta according to package directions, drain water and place in large bowl. Toss orzo with remaining Greek vinaigrette dressing, tomatoes, cucumber, red onion, feta cheese, and kalamata olives. Cover and refrigerate at least 1 hour.
Preheat grill to medium-high heat.
Remove chicken from bag. Discard marinade. Place chicken breasts on grill and cook for about 5 minutes per side. Transfer to platter and let rest 5 minutes.
Cut chicken into bite-sized pieces and toss with orzo salad. Drizzle Greek vinaigrette dressing over top. Toss together and spoon onto serving plates.
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Greek-Style Chicken Salad
Serves 6
Ingredients:
3 chicken breasts
1 cup crumbled feta cheese
1 1/2 cups orzo pasta
1 red onion, chopped
1/2 cup kalamata olives, sliced and pitted
2 Roma tomatoes, seeded and chopped
1 cucumber, seeded and chopped
1 cup Greek vinaigrette dressing, more to dress salad
Directions:
Place chicken breasts in sealable plastic bag with 1/2 cup of the Greek vinaigrette. Seal shut and refrigerate for 2 hours.
Cook Orzo pasta according to package directions, drain water and place in large bowl. Toss orzo with remaining Greek vinaigrette dressing, tomatoes, cucumber, red onion, feta cheese, and kalamata olives. Cover and refrigerate at least 1 hour.
Preheat grill to medium-high heat.
Remove chicken from bag. Discard marinade. Place chicken breasts on grill and cook for about 5 minutes per side. Transfer to platter and let rest 5 minutes.
Cut chicken into bite-sized pieces and toss with orzo salad. Drizzle Greek vinaigrette dressing over top. Toss together and spoon onto serving plates.
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