Greek Orzo Pasta Salad with Air Fryer Greek Yogurt Chicken
Fresh Mediterranean pasta salad with tender air-fried chicken
A vibrant Greek-inspired orzo pasta salad featuring juicy air-fried Greek yogurt marinated chicken, crisp vegetables, creamy feta, and a bright honey-lemon dressing.
Equipment
Ingredients
Greek Yogurt Chicken
boneless, skinless chicken breasts (raw)
450 g
plain Greek yogurt (plain)
240 g
olive oil
30 ml
lemon (juiced)
1 piece
garlic (minced)
3 clove
honey
7 g
dried oregano (dried)
1 tsp
salt
2 g
black pepper
1 g
Orzo Salad
dry orzo (dry)
200 g
cherry tomatoes (halved)
150 g
cucumber (diced)
150 g
red onion (thinly sliced)
75 g
red bell pepper (diced)
75 g
green bell pepper (diced)
75 g
feta (crumbled)
75 g
fresh parsley (chopped)
15 g
fresh dill (chopped)
10 g
Honey Lemon Dressing
olive oil
60 ml
red wine vinegar
30 ml
lemon (juiced)
0.5 piece
honey
21 g
Dijon mustard
15 g
salt
2 g
black pepper
1 g
Instructions
Marinate the chicken
Whisk Greek yogurt, olive oil, lemon juice, garlic, honey, oregano, salt, and pepper until smooth. Cut chicken into bite-sized pieces and toss with the marinade.
Cook the chicken
Preheat air fryer to 190°C. Remove chicken from marinade and arrange in a single layer. Air fry until chicken reaches 74°C internally.
Cook the orzo
Cook orzo in salted water according to package directions until al dente. Drain and let cool slightly.
Make the dressing
Whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
Assemble the salad
In a large bowl, combine the orzo, chicken, tomatoes, cucumber, red onion, bell peppers, feta, parsley, and dill.
Dress and serve
Pour the dressing over the salad and toss until everything is evenly coated. Finish with extra feta, fresh herbs, and a squeeze of lemon.
Original recipe
Storage
If making ahead, reserve a little dressing to freshen up before serving
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