Mediterranean Chicken and Orzo Salad In Red Pepper Cups

Mediterranean Chicken and Orzo Salad In Red Pepper Cups
  • PREP TIME
    20 mins
  • COOK TIME
    11 mins
  • TOTAL TIME
    1 hrs 1 mins
  • SERVING
    4 People
  • VIEWS
    145

Transport your taste buds to the sun-kissed shores of the Mediterranean with this vibrant and refreshing salad. Tender orzo pasta mingles with juicy tomatoes, briny olives, creamy feta, and flavorful chicken, all nestled within sweet red pepper cups. A feast for the eyes and the palate!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    52 g
  • Cholesterol
    31 mg
  • Fiber
    5 g
  • Protein
    18 g
  • Saturated Fat
    5 g
  • Sodium
    580 mg
  • Sugar
    4 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Bring a large pot of lightly salted water to a rolling boil over high heat. (Prep time: ~5 minutes)

Image Step 02
02 Step

Recipe View 11 mins Add the orzo pasta and cook, uncovered, stirring occasionally, until al dente, about 11 minutes. (Cook time: ~11 minutes)

Image Step 03
03 Step

Recipe View 15 mins Drain the orzo well in a colander, transfer to a bowl, and allow to cool in the refrigerator. (Cooling time: ~15 minutes)

Image Step 04
04 Step

Recipe View 3 mins In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper to create the vinaigrette. (Prep time: ~3 minutes)

Image Step 05
05 Step

Recipe View 5 mins In a large bowl, combine the cooked orzo, tomatoes, olives, feta cheese, and diced chicken. (Prep time: ~5 minutes)

Image Step 06
06 Step

Recipe View 2 mins Pour the vinaigrette over the orzo mixture and gently toss to coat all ingredients evenly. (Prep time: ~2 minutes)

Image Step 07
07 Step

Recipe View 5 mins Spoon the salad into the red bell pepper halves. (Prep time: ~5 minutes)

Image Step 08
08 Step

Recipe View 2 mins Garnish each serving with a sprig of fresh oregano. (Prep time: ~2 minutes)

For an extra layer of flavor, marinate the diced chicken in a lemon-herb vinaigrette for at least 30 minutes before grilling.
Feel free to substitute other types of olives, such as green olives or Castelvetrano olives.
To make this salad vegetarian, omit the chicken and add more feta cheese or chickpeas for protein.
This salad is best served chilled, allowing the flavors to meld together.

Ella Greenfelder

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 48 Ratings)
Total Reviews: (4)
  • Izabella Mueller

    Easy to follow and delicious! I added some sun-dried tomatoes for extra sweetness.

  • Quinton Christiansen

    This is my go-to summer salad. It's light, refreshing, and full of flavor. Plus, it's so easy to customize with different vegetables or herbs.

  • Cornell Medhurst

    This recipe is a winner! The red pepper cups make it so festive, and the flavor combination is fantastic.

  • Alize Cummings

    I made this for a potluck, and it was a huge hit! Everyone loved the fresh ingredients and the tangy dressing.

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