Vibrant layered salad with orzo, juicy chicken, crisp vegetables, briny olives, and creamy feta. Ideal for 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
# Step-by-Step:
01 - Cook the orzo pasta according to package directions. Drain thoroughly, rinse under cold running water, and allow to cool completely.
02 - In a small mixing bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and black pepper until well combined.
03 - Gather four 16-fluid ounce mason jars with tight-fitting lids and ensure they are clean and dry.
04 - Divide dressing evenly among jars. Layer red onion, bell pepper, and cucumber on top of dressing. Add cherry tomatoes, then cooled orzo pasta spread evenly. Top with diced chicken, sliced olives, crumbled feta cheese, and fresh parsley.
05 - Cover jars with lids and seal tightly. Refrigerate for up to 4 days.
06 - When ready to eat, shake the sealed jar vigorously to distribute dressing throughout, or pour contents into a bowl and toss to combine.
