Mediterranean Chicken and Orzo Salad In Red Pepper Cups Recipe -
Mediterranean Chicken and Orzo Salad In Red Pepper Cups Recipe

Mediterranean Chicken and Orzo Salad In Red Pepper Cups

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"This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    11 mins

    1 hr 1 min


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.
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Reviews More Reviews

Feb 09, 2011

I was very much looking forward to trying this recipe for me but to my surprise, my hubby instantly fell in love with this and he doesn't even like bell peppers of any color. First bite in and he was praising it like he has only done a few others from this site. Don't get me wrong, he enjoys many from here but this one really stood out to him to the point he was talking about it the rest of the night and already asking when we would have it again. This recipe is great hot or cold and I agree with him in the fact it should be part of our regular rotation. I added green onion to the top because we like it so much and it was good but not necessary. All of the flavors blend splendidly with one another in this and I wouldn't change a thing. Thank you for sharing geranium and congratulations on your Packers ;)

Jun 01, 2010

Made this for the Recipe Swap, flower girl, and it was great. :) I used kalamata olives and my own cherry tomatoes, quartered, cus that's what I had, and a grilled chicken breast left over from the night before.(had been basted while grilling with lime/butter), and I used fresh herbs. :) Made a gorgeous presentation in the peppers, too. Added my photo til you take one of your own! :)

Jun 02, 2010

This was a very delicious recipe! I made it exactly as written. I would suggest that for the amount of dressing, I would use a scant cup of orzo or even a little less because it did need a little more dressing. A little garlic in the dressing would have worked well, too. Serving it in the pepper was a nice idea but totally not necessary. Actually, I might even just dice up a quarter of the pepper and add it to the salad. It just depends on your presentation. I was thinking that adding a quarter cup of toasted pine nuts would have been perfect with this! You can see that this is a versatile idea that will become part of your cooking repertoire. Thanks for posting, geranium! UPDATE: I microwaved the little bit of the leftover pasta the next night, and it was delicious served warm, too!

Aug 23, 2010

This was really, really good. I liked the dressing a lot. Didn't use red pepper cups, and added some fresh parsley from the garden. Thanks!

Jun 09, 2010

Very good salad, either hot or cold. I did make a few changes though; I think it would have been better with a little fresh parsley & I did not serve mine in red pepper cups. Remember to add more vinegar and evoo before eating leftovers!

Jun 04, 2010

This was great for a hot summer super. I used the breast meat from a store bought roasted chicken and kalamata olives. I added a half of a large cucumber seeded and chopped and 4 green onions sliced very thin. The flavors were great and the dressing was just the right amount--not too heavy but flavorful enough to know it was there. This will be a summer staple.

Oct 14, 2010

Hi all, I just made this & it's in the fridge cooling. I didn't want the chicken, just wanted a nice side dish. I won't serve in the pepper cups though its a nice presentation for sure. I didnt have tomatoes so I used 1/2 can of diced with jalapenos instead but would be better with fresh I know. When I made the dressing I just added 3/4 tsp Italian seasoning instead of basil & oregano & a dash of lemon juice. My husband who didn't understand what a Orzo salad was just said mmmm, when I gave him a sample :-)

Jan 13, 2011

Very tasty! Did not make any changes, per se, but did leave out the olives and fresh sprigs for topping it.


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  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 580 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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