Steamed Red Peppers and Green Beans Are A Quick Easy Side Dish
Mexican Chicken And Rice Skillet

Greek Chicken Orzo Salad That You Can Serve Warm Or Cold

This recipe takes less than 20 minutes to toss together and is delicious whether you choose to serve it as a warm salad or cold. Serving this dish warm means you'll been eating that much quicker!

This is a great salad to take to a summer event but does mean that it will need to spend at least an hour, if not more, in the refrigerator. If you're like me...this is HARD!

Also, if you're serving as a cold salad, you might want to add additional fresh lemon and some olive oil before you serve as the orzo may get a little sticky.

Green Chicken Orzo Salad - Warm or Cold

We used Thrive chopped chicken for this recipe because it makes cooking easy and fast. I've never liked the whole chicken process because of the cleaning, the chopping, the cooking the meat thoroughly and then...the clean up. When you use Thrive chopped chicken, all of that is a snap and makes this meal come together in under 20 minutes.

If you don't have Thrive chopped chicken, feel free to substitute whatever chicken you have on hand. You can also make this a meatless meal by leaving out the chicken and substituting chickpeas.

I fell in love with orzo pasta years ago and it's one of my favorite pastas to use. It's light and refreshing.

This recipe serves 2-3 and can easily be doubled or tripled according to family size.


3/4 cup uncooked Orzo pasta 

1 cup of THRIVE chopped chicken

1 small jar of marinated artichoke hearts (drained)

20 cherub tomatoes or 1 large tomato

1/2 cucumber or English cucumber (if you don't want seeds)

1 2 ounce can of sliced black olives (drained)

1/2 cup crumbled Feta cheese

3-5 tablespoons fresh squeezed lemon juice 

1 tablespoon olive oil (if you are serving cold, you will need additional when you serve)

1/2 teaspoon lemon pepper seasoning (We use Mrs. Dash since it is salt free)

1/2 to 1 teaspoon THRIVE Italian Seasoning

1-2 tablespoons THRIVE Parsley (Optional)


  1. If you are using THRIVE chopped chicken, scoop from can and add to water to refresh. This takes 15-20 minutes and use warm water. You can test it at 15 minutes and for us, it's usually completely refreshed. It's already cooked so go ahead and try it. If you are cooking your own chicken, chop and brown in a pan with 1 tablespoon olive oil.
  2. While THRIVE chopped chicken is refreshing in warm water (or you are cooking chicken), bring 3 quarts water to a boil. Add orzo pasta and cook for 8 to 10 minutes or until al dente and drain.
  3. Drain artichoke hearts and black olives. You can reserve the artichoke liquid for later and drizzle over completed salad if you'd like. We didn't do this option as I follow a low salt diet.
  4. Chop cucumber and tomatoes.
  5. In large bowl combine THRIVE chopped chicken (or your own), orzo pasta, artichoke hearts, tomato, cucumber, balck olives, Italian Seasoning and lemon pepper.
  6. Combined lemon juice and olive oil in a separate bowl or measuring cup and add while mixing the ingredients. This allows you to achieve your desired taste and if you are eating this cold, save additional for later, if needed.

If you are serving this dish warm, we suggest adding your Feta cheese and parsley on the top and mix in.

If you are serving this dish cold, you can add your Feta cheese and parsley right away, toss and chill for 1 hour or more in refrigerator. We prefer to add the Feta cheese and parsley after it's cold but if you're taking this dish to a summer BBQ or an event, it's best to do it right away so it's not missed at the end.

Greek Chicken Orzo Salad

If you've tried this recipe, feel free to leave us a comment. We'd love to hear from you.


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