2-3boneless chicken breastsgrilled and seasoned with lemon pepper
1pintgrape tomatoescut in half
1english cucumberdiced
1/4cupfresh parsleychopped
2-3Tbs.calamata oliveschopped
2-3Tbs.red oniondiced
1/2cupfeta cheese
DRESSING
Zest and juice of 1 lemon
1/2cupwhite vinegar
1/2cupolive oil
1tsp.lemon pepper
5-8basil leaves
1/2tsp.garlic powder
Salt to taste
Instructions
Grill the chicken breasts until no longer pink in the center. Season the chicken with salt and pepper, as well as a generous amount of lemon pepper. Once the chicken is done, remove from the grill and let cool on the counter. When the chicken is cooled, dice the chicken into small pieces. Add the cooked chicken pieces into a salad bowl.
In a large pot, add enough water to cover a pound of orzo pasta. Turn the heat to medium heat and boil the orzo until tender. Once the pasta is tender, drain the pasta into a mesh strainer. Put the pasta into the bowl with the chicken.
Cut and prepare the vegetables and add to the salad.
For the dressing, puree all of the ingredients until smooth. Pour the dressing over the pasta, vegetables and chicken. Serve with fresh feta as a garnish.