Mediterranean layered salad featuring orzo, chicken, crisp vegetables, olives, and creamy feta—ideal for meal prep.
# 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 the orzo pasta according to package instructions. Drain, rinse under cold water, and let cool completely.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper until well combined.
03 - Prepare four 16-ounce mason jars or similar containers with lids.
04 - Divide the dressing evenly between jars. Layer red onion, bell pepper, and cucumber directly on top of the dressing. Add cherry tomatoes, then cooked orzo pasta spread evenly. Top with chicken, olives, feta cheese, and finish with fresh parsley.
05 - Seal jars tightly and refrigerate for up to 4 days.
06 - When ready to serve, shake the jar to distribute the dressing or pour contents into a bowl and toss to combine.
