Greek Orzo Chicken Salad

I adapted two blog recipes to make this delicious Greek Orzo Chicken Salad. 

Another new summer Sunday night recipe!

Ingredients:

Meat:

2 boneless, skinless chicken breasts seasoned with salt and pepper.

Slice into 1/2 inch bite size pieces.  Sauté in 2 tablespoons olive oil until cooked through.  Set aside. (These can also be grilled whole and then cut into bite size pieces).

Dressing:

1/4 cup extra virgin olive oil, good quality

3 tablespoons good red wine vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon honey

1 teaspoon dijon mustard

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

salt and pepper, to taste

Salad:**

1 1/4 cups dried orzo (8 ounces)

1 1/2 cups organic English cucumber, diced

1 cup grape tomatoes, halved

1 15 oz. can chick peas (garbanzo beans), drained and rinsed

1/2 cup sliced (halved) pitted Kalamata olives

1 cup crumbled Feta cheese

Sauce chicken breasts until done, set aside.  If grilling, when done, cut into bite size pieces.  

In a jar mix together the salad dressing ingredients.  Set aside.

Cook orzo according to directions on package (I cooked for 9 minutes).

Drain and let cool, about 5 minutes.  

Add all of the salad ingredients including orzo to a large salad bowl and toss.  

Pour dressing over and toss to evenly coat.

Store in refrigerator.

To serve, garnish individual serving with additionally feta cheese and freshly ground black pepper.

**Can add 1/2 cup chopped red onion, if desired.

Adapted from www.cookingclassy.com and www.gimmesomeoven.com