Mediterranean-inspired layered salad with orzo, chicken, crisp vegetables, olives, and feta. Ideal for meal prep.
# What You 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
# Directions:
01 - Cook orzo pasta according to package instructions until al dente. Drain thoroughly, rinse under cold water, and allow to cool completely before layering.
02 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, sea salt, and freshly ground black pepper until well combined.
03 - Select four 16-ounce mason jars with tight-fitting lids and ensure they are clean and dry.
04 - Divide dressing evenly among the four jars as the base layer. Layer red onion, bell pepper, and cucumber directly over the dressing. Add cherry tomatoes next. Follow with cooked orzo pasta spread evenly. Top with diced chicken, then Kalamata olives, crumbled feta cheese, and finish with fresh parsley.
05 - Seal jars with tight-fitting lids and refrigerate for up to 4 days until ready to serve.
06 - Shake the sealed jar vigorously to distribute dressing throughout or pour contents into a bowl and toss to combine before eating.
