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Greek-style chicken orzo salad

Salade dorzo grecque au poulet Exceldor2024 D TP 074
Pasta and risotto Salads BBQ In advance Summertime Quick recipes
4-6 Portions
20 min Prepping
10 min Cooking
Recipe Easy

Ingredients

  • 2 Exceldor Greek-style chicken skewers
    (320 g packaging each)
  • 375 ml (1 1/2 cup) dry orzo
  • 250 ml (1 cup) cherry tomatoes,
    halved
  • 1/2 cucumber, diced
  • 1/2 small red onion, minced
  • 80 ml (1/3 cup) sliced Kalamata
    olives (optional)
  • 125 ml (1/2 cup) crumbled feta
    cheese

For the dressing

  • 60 ml (1/4 cup) olive oil
  • 30 ml (2 tbsp) red wine
    vinegar
  • 30 ml (2 tbsp) chopped
    fresh basil
  • 15 ml (1 tbsp) honey
  • 5 ml (1 tsp) dried oregano
  • 2.5 ml (1/2 tsp) chili flakes
    (optional)
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. Preheat the barbecue to medium-high (about 425 °F- 220 °C).
  2. Place the chicken skewers on a hot, oiled barbecue grill. Close the lid and cook for 10 to 12 minutes, turning the skewers from time to time, until the inside of the chicken meat is no longer pink. Remove from the barbecue.
  3. In the meantime, cook the orzo al dente in a large saucepan containing salted boiling water. Drain. Cool under cold running water, then drain again.
  4. In a salad bowl, combine the ingredients for the dressing.
  5. Add the orzo, tomato, cucumber, red onion, and if desired, Kalamata olives to the salad bowl. Combine.
  6. Top the salad with feta cheese and chicken skewers before serving.