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Greek Chicken Orzo Salad with Panko Feta

Greek Chicken Orzo Salad with Panko Feta – Zesty Orzo with Greek Salad, Panko Feta and Chicken. Drizzled with a  red wine and lemon vinaigrette. 
Greek Chicken Orzo Salad with Panko Feta

This Greek Chicken Orzo Salad is dressed with a really simple dressing that I use all the time so you may have seen it before. I added some yoghurt marinated chicken at the last minute because why not? 

Sorry to bang on about it, but it is freezing. I am indoors but our heating isn’t working. Yes really. We are waiting on a boiler part or something like that and I am covered in layers of clothing. The aim for this morning is to get this post out without getting a cold. What I really want to do is curl up in bed or have a really hot cup of tea which I am too cold to go and make. Yet I managed to make my kids breakfast…and I have a lot of meal making planned for today. Don’t ask. So at some point I am going to have to crawl into the kitchen and just get on with it. I mean I can’t skip meals for the entire day especially when I am cooking for others.

This weather really makes me think about the homeless. I cannot imagine how they get through the winter and its a sad sad reality that there are some people who are billionaires and others who have just the clothes on their back and go without food for days. 

By the way if you have never made panko or normal breadcrumbed feta before you really should. It is absolutely delicious. Even just on its own with a fork. I am making some today for no reason whatsoever. I will cut it into four pieces and share with the family of course. Ok it isn’t a complete meal. Can we call it a snack? Yes lets do that. 

Greek Chicken Orzo Salad with Panko Feta

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 6-7

Ingredients

    Greek Orzo Salad
  • 200g Orzo
  • 350g Baby Plum Tomatoes halved
  • 1/2 Cucumber, Seeds scooped out, Halved and sliced into moons
  • ½ Red Onion sliced thinly
  • 1 Green Pepper, cut into 3 cm cubes
  • 100g Olives
  • 2 tsp dried Oregano
  • Panko Feta
  • 150g Feta
  • 1 Egg Whisked in a wide bowl
  • 4 tbsp Panko Breadcrumbs in a plate
  • Dressing
  • 3 tbsp Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • 5 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 Garlic Clove, Crushed
  • ½ tsp Salt
  • Black pepper
  • Chicken
  • 2 lb Boneless Skinless Chicken Breast (Thigh is also ok but is more calorific)
  • 4 Garlic Cloves crushed
  • 1 tbsp Red Wine Vinegar
  • 2 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • 3 tbsp Greek yoghurt
  • 1 1/2 tbsp dried Oregano
  • 1 tsp Salt
  • Black pepper

Instructions

    Chicken
  1. Place the Marinade ingredients in a bowl and massage into chicken. Marinate for at least 2 hours or overnight.
  2. Remove chicken from Marinade. Cook the chicken in a non stick pan with a little oil for 5 - 7 minutes on each side (depending on thickness) until cooked through.
  3. Remove the chicken and cover loosely with foil.
  4. Dressing
  5. Add dressing ingredients to a small bowl and whisk with a fork.
  6. Salad
  7. Cook Orzo according to packet instructions. Drain and rinse under cold water and drain.
  8. Place Orzo and remaining Salad ingredients in a bowl. Drizzle with dressing and toss.
  9. Panko Feta
  10. Dip the feta in the egg and place in the Panko covering all over.
  11. Add a little oil to a non stick pan and fry the feta over a medium high heat for 2-3 minutes on 1 side, flip and fry for a further 2-3 minutes.
  12. Assemble
  13. Combine all the different elements in bowls or a platter and serve.
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