Mediterranean Chicken and Orzo Salad In Red Pepper Cups

Mediterranean Chicken and Orzo Salad In Red Pepper Cups

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geranium 107

"This yummy recipe won my mom a blue ribbon at the Wisconsin State Fair. It is very beautiful and flavorful!"
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1 h 1 m servings 462 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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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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 h...

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 ...

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 lit...

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!

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 m...

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 ...

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 didn...

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

make a lot....maybe next time cut it in half....liked the dressing....cooked the chicken in onions and garlic then boiled the rice in the chicken stock

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