Mediterranean-inspired layered salad with orzo, chicken, crisp vegetables, olives, and creamy feta for easy meal prep.
# What You Need:
→ Pasta & Protein
01 - 1 cup dry orzo pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red bell pepper, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Add-Ins
08 - 1/2 cup Kalamata olives, pitted and sliced
09 - 3/4 cup feta cheese, crumbled
→ Dressing
10 - 1/4 cup extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1 garlic clove, minced
14 - 1/2 teaspoon Dijon mustard
15 - 1/4 teaspoon sea salt
16 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - Bring salted water to boil in medium saucepan and cook orzo according to package directions. Drain thoroughly, rinse under cold water until completely cooled, and set aside.
02 - Whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper in small bowl until emulsified.
03 - Gather four 16-ounce mason jars with tight-fitting lids and ensure they are clean and dry.
04 - Divide dressing evenly among jars as base layer. Top with red onion, bell pepper, and cucumber in contact with dressing. Layer cherry tomatoes next, followed by cooled orzo spread evenly. Add chicken, then olives, feta cheese, and finish with fresh parsley.
05 - Secure jar lids tightly and refrigerate for up to 4 days.
06 - Shake jar vigorously to distribute dressing throughout or transfer contents to bowl and toss to combine before eating.
