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Mediterranean Chicken and Orzo Salad In Red Pepper Cups
Mediterranean Chicken and Orzo Salad In Red Pepper Cups
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Prep Time:
20 minutes
Cook Time:
11 minutes
Total Time:
61 minutes
Award-winning orzo salad: chicken, feta, olives, grape tomatoes in red pepper cups, topped with oregano leaves.
Ingredients:
  • 0.5 pound uncooked orzo pasta
  • 0.25 cup olive oil
  • 0.33333334326744 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 0.75 teaspoon garlic powder
  • 0.75 teaspoon dried oregano
  • 0.75 teaspoon dried basil
  • 0.75 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.5 cup grape tomatoes, cut in half
  • 0.25 cup black olives, cut in half lengthwise
  • 2 ounces crumbled feta cheese
  • 1 grilled chicken breast half, diced
  • 2 red bell peppers, cut in half lengthwise and seeded
  • 4 sprigs fresh oregano
Instructions:
  • Fill a large pot with lightly salted water and bring to a boil. Add orzo and cook until al dente, about 11 minutes. Drain and cool in the refrigerator.
  • Whisk olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper in a small bowl. Combine cooked orzo, tomatoes, olives, feta cheese, and chicken breast in a large bowl. Drizzle the dressing over the orzo mixture, gently toss to coat, then stuff red pepper halves. Serve each portion garnished with an oregano sprig.

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