Greek Orzo Pasta Salad With Chicken

Ingredients

For the chicken:

• 1 lb. of uncooked chicken breasts
• 1 tablespoon olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon EACH: Italian seasoning, red pepper flakes, smoked sweet paprika, sea salt AND garlic powder

For the salad:

• 2 cups uncooked orzo pasta
• 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, choppe
    

    Instructions

    1. to make the chicken: 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.
       Grill the chicken on an outdoor grill, George Foreman, or in a skillet. Let rest for 5 minutes before dicing.
    2. To make the dressing: 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.
    3. To make the salad: 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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