Chicken, orzo and feta salad with pesto

August 21 2017

Ideal for lunch, punchy Italian herbs mean this meaty salad is jam-packed with flavour.

Ingredients (serves 4): 

  • 250g orzo
  • 2 tbsp olive oil
  • 2 large skinless chicken breasts, diced
  • 1 small red onion, diced
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 large red pepper, cored and diced
  • 300g cherry tomatoes, halved
  • 1 large bunch basil (leaves only) chopped, plus extra to garnish
  • 1/2 lemon, juiced
  • 80g feta, crumbled
  • Salt
  • Freshly ground black pepper


  1. Bring a large saucepan of salted water to the boil. Add the orzo and cook until 'al dente' (approx. 8-10 minutes). Drain well and refresh in a bowl of iced water.
  2. Heat the olive oil in a large frying pan set over a moderate heat until hot. Season the chicken with salt and pepper before adding to the pan, sautéing until cooked through (approx. 6-8 minutes).
  3. Stir in the red onion and dried herbs and then set aside to cool.
  4. Drain the orzo and place in a mixing bowl with the pepper, cherry tomatoes and chopped basil. Season to taste with salt, pepper, and lemon juice.
  5. Divide between bowls and serve with a sprinkle of feta and a garnish of basil leaves.

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