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Chicken and Orzo Salad in Pepper Cups

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PREP TIME
20 min
COOKING TIME
11 min
TOTAL TIME
61 min
SERVINGS
4 servings
Lunch U.S.
Chicken and Orzo Salad in Pepper Cups
Ingredients
  • 1/2 pound uncooked orzo pasta
  • 1/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grape tomatoes, cut in half
  • 1/4 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
1
Fill a large pot with salted water and heat it to its highest temperature, creating a vigorous boil.
2
Once the water reaches this boiling point, add the orzo and stir to combine. Continue to boil the mixture until it reaches a state of complete cooking, but still retains some firmness when bitten into, approximately 11 minutes.
3
Transfer the cooked orzo to a colander placed in the sink, allowing any excess water to drain off.
4
Transfer the orzo to a bowl and refrigerate until chilled.
5
In a separate, small container, combine the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. Whisk these ingredients together until well incorporated.
6
In a large bowl, combine the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat. Mix all these ingredients thoroughly until they are fully combined.
7
Pour the dressing mixture over the orzo and other ingredients, gently stirring to coat each component evenly.
8
Spoon the mixture into hollowed-out red peppers and garnish with an oregano sprig for each serving.