Roasted Chicken with Greek Lemon Orzo

Roasted Chicken with Greek Lemon Orzo

Although this main dish is light enough for a ladies luncheon, the orzo makes it hearty enough for a substantial dinner.  This dish can be served warm or cold and I serve it with a toasted baguette in red wine glasses or in soup bowls with spoons, to make sure you get every last drop of the dressing.  And the dressing is so good I often double it. 

¾ cup uncooked orzo

2 cups cooked chicken, chopped

1 cup cucumber, peeled, chopped

¾ cup red onion, chopped

¼ cup fresh parsley, chopped

½ cup cherry tomatoes, sliced

1 cup black olives

¼ cup feta cheese

Dressing:

3 tablespoons fresh lemon juice

3 tablespoons olive oil

½ teaspoon salt

¼ teaspoon pepper

Cook the orzo according to package directions and set aside.  In a large bowl, toss together the chicken, cucumber, onion, and parsley.  In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.  Toss the dressing with the chicken salad.  On a serving platter, layer the orzo, top with the chicken salad, and sprinkle on top the tomatoes, olives and feta cheese.  Serves 4.