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Grilled Chicken Greek Orzo Salad

Grilled Chicken Orzo Salad

You may look at this vat of Greek Orzo Salad and think that it is way too much food for two people. I did make a ton, but it was refreshing and flavorful so Mr. KMW and I were happy having it for dinner one night, and for lunch everyday during the week. I will be happy to make this again for dinner, make it ahead for a week of lunches or it will be great for BBQ's this summer.

As I mentioned a couple of weeks ago, I had a serious case of Spring fever and this was part of that. I went with my latest go to seasoning for the chicken, lemon and black pepper, and then let the flavors of the Greek ingredients take it home from there.

Did I mention it's super easy? All of this goodness for so little effort...that's my kind of cooking!

Now it's your turn, get a jump on Spring with this salad. I hope you all are having the nice weather we are enjoying in Seattle this weekend. 

1 to 1.5 lbs chicken cutlets
lemon and black pepper seasoning
16 oz orzo (1 box)
1 10 oz jar of pitted kalamata olives, drained
1 large tomato, roughly chopped
1 cucumber, roughly chopped
1/3-1/2 medium red onion, roughly chopped
5 to 6 oz crumbled feta
For the Dressing:
1/3 cup of olive oil
juice from 1 lemon
1 tablespoon dijon mustard

Season both sides of chicken cutlets generously with lemon and black pepper seasoning. Heat grill to medium high and oil grates (so chicken doesn't stick). Cook chicken for about 4 to 5 minutes on each side, or until it reaches 60 degrees. Remove from grill, let it rest for a few minutes and slice chicken breasts.

Cook orzo according to package directions (you can do this while grilling if you're good at multi-tasking), strain under cold water, and set to the side.

Add olives, tomato, cucumber, onion and feta to a large bowl.

Whisk together olive oil, lemon juice, mustard, salt and pepper in a small bowl.

Once orzo and chicken have been given a bit of time to cool, add them to large bowl with other salad ingredients. Toss together.

Toss in dressing, until salad is evenly coated. Add a little bit more olive oil and sprinkle with salt and pepper to taste. 

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