Mediterranean layered salad with orzo, chicken, vegetables, olives, and feta cheese. Ideal for meal prep and on-the-go lunches.
# 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
# How to Make It:
01 - Cook orzo pasta according to package instructions until al dente. Drain thoroughly and rinse under cold water until completely cooled.
02 - Whisk together olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and freshly ground black pepper in a small bowl until well combined.
03 - Prepare four 16-ounce mason jars with tight-fitting lids, ensuring they are clean and dry.
04 - Divide dressing evenly among jars as the bottom layer. Add red onion, bell pepper, and cucumber directly on dressing. Layer cherry tomatoes next, followed by cooked orzo pasta spread evenly. Top with chicken, olives, feta cheese, and finish with fresh parsley.
05 - Seal jars tightly with lids and refrigerate for up to 4 days. The layering prevents vegetables from becoming soggy.
06 - When ready to eat, shake jar vigorously to distribute dressing throughout or transfer contents to a bowl and toss gently to combine.
