Mediterranean layered salad with orzo, chicken, olives, feta, and crisp vegetables. Ready to eat in minutes with advance preparation.
# What You'll 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
# Directions:
01 - Cook orzo pasta according to package instructions. Drain thoroughly, rinse under cold water, and allow to cool completely before using.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, Dijon mustard, sea salt, and freshly ground black pepper until emulsified.
03 - Prepare four large mason jars or similar containers with a capacity of 16 fluid ounces each.
04 - Layer ingredients in each jar in the following order: divide dressing evenly among jars, add red onion, bell pepper, and cucumber directly over dressing, layer cherry tomatoes, add cooked orzo pasta spreading evenly, top with chicken, olives, feta cheese, and finish with fresh parsley.
05 - Seal jars tightly with lids and refrigerate for up to four days.
06 - When ready to serve, shake jar vigorously to distribute dressing throughout or pour contents into a bowl and toss to combine.
