Mediterranean-inspired layered salad with orzo, juicy chicken, crisp vegetables, briny olives, and creamy feta in convenient mason jars.
# 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 orzo pasta according to package instructions. Drain, rinse under cold water, and allow to cool completely.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, Dijon mustard, salt, and pepper until emulsified.
03 - Arrange four large mason jars with 16 fluid ounce capacity and secure lids.
04 - Divide dressing evenly between jars. Layer red onion, bell pepper, and cucumber directly over dressing. Add cherry tomatoes, followed by cooled orzo pasta, cooked chicken, Kalamata olives, crumbled feta cheese, and finish with fresh parsley.
05 - Seal jars tightly with lids and refrigerate for up to 4 days.
06 - When ready to eat, shake jar vigorously to distribute dressing throughout or pour contents into a bowl and toss to combine.
