Quick, easy, and delicious, this Mediterranean Orzo Salad with pan-roasted chicken thighs is a versatile, grain-free “pasta” packed with protein and vegetables. Ready in about 30 minutes, the orzo salad can be made ahead of time and enjoyed warm or chilled for easy meal prep.
Can the Mediterranean Orzo Salad Be Prepared Ahead of Time?
This recipe shines because the Mediterranean orzo salad can be prepared in advance and served either warm or cold. It’s ideal for meal prep, potlucks, summer cookouts, and picnics when you want something bright and fresh instead of piping hot. The pan-roasted chicken thighs are best served hot, but they only take about 20 minutes to cook and are easy to finish while the salad rests.
What Do You Serve the Orzo Salad With?
While this version pairs the orzo salad with simple pan-roasted chicken thighs, the salad is very adaptable. Serve it with your favorite protein or extra vegetables — grilled steak, lamb chops, chicken breast, shrimp, or fish all work beautifully. For a lighter option, add hard-boiled eggs. The salad also makes a great side for summer barbecues and casual gatherings.
What You Need for the Orzo Salad
- Orzo Pasta: Orzo is a rice-shaped pasta. For a grain-free option, use cassava-based orzo such as Jovial Cassava Orzo. It’s gluten-free and works well in Mediterranean-style salads.
- Vegetables: Use the listed vegetables as a base and swap or add others to suit your taste — grilled asparagus, zucchini, or marinated artichoke hearts are excellent additions.
- Olives: Kalamata olives provide color, flavor, and texture, but Castelvetrano, manzanilla, or Niçoise olives can be used instead. Choose jarred or canned olives with simple, natural ingredients.
- Capers: Capers packed in brine add a bright, briny note — they’re potent, so a little goes a long way.
- Fresh Herbs: Finely chopped parsley and dill complement the other flavors. If you use a dressing that already contains dried herbs, avoid duplicating strong fresh herbs to prevent overpowering the salad.
- Greek Salad Dressing: A Greek-style vinaigrette ties the salad together. Use your favorite store-bought dressing or a homemade Greek dressing.
- Feta Cheese (optional): Feta adds a salty, tangy finish. It can be omitted for a dairy-free or strictly Paleo version; the salad remains flavorful without it.
More Protein-Packed Salads
- Whole30 Caesar Salad with Grilled Chicken
- Chicken Cobb Salad
- Grilled Chicken Niçoise
- Whole30 Summer Chicken Salad with Cilantro Vinaigrette
- Classic Wedge Salad with Whole30 Ranch Dressing
- Everything But the Bagel Salad
- Grilled Chicken Greek Salad with Coconut Tzatziki
Mediterranean Orzo Salad with Pan-Roasted Chicken Thighs – Paleo, Gluten-Free
10
25
4 people
Ingredients
For the Chicken:
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ½ teaspoon freshly-cracked black pepper
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon avocado oil
For the Orzo Salad:
- 1 box Jovial Cassava Orzo Pasta
- 2 Persian cucumbers – diced
- ½ red bell pepper – diced
- ½ small red onion – diced
- 4 ounces cherry tomatoes – halved
- ¼ cup sliced Kalamata olives – pitted
- ¼ cup thinly sliced sun-dried tomatoes in olive oil
- 2 tablespoons capers packed in brine – drained
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh parsley
- ¼ cup crumbled feta cheese (optional – omit for Paleo)
- ½ cup Greek-style dressing (homemade or store-bought)
Instructions
For the Chicken:
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Preheat oven to 375°F (190°C).
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In a small bowl, mix kosher salt, smoked paprika, granulated onion, granulated garlic, and black pepper. Rinse the chicken thighs and pat very dry. Season both sides evenly with the spice mixture.
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Heat a cast-iron or stainless-steel skillet over medium heat for about 5 minutes. Add avocado oil and heat until shimmering. Place the chicken skin-side down and cook until the skin is golden brown, about 5 minutes. Flip the thighs and transfer the skillet to the oven. Roast for 10–12 minutes, or until the thickest part reaches 165°F (74°C). Remove from the oven and tent with foil to keep warm.
For the Orzo Salad:
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Bring a large pot of water to a boil. Season with 2 teaspoons kosher salt and cook the orzo according to package instructions. Drain and rinse under cold water; allow to drain fully.
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In a large bowl, combine cucumber, bell pepper, red onion, cherry tomatoes, olives, sun-dried tomatoes, capers, dill, and parsley. Add the drained orzo and drizzle the dressing over the salad. Toss well to coat, transfer to a serving platter, and garnish with crumbled feta if using. Top with the hot chicken thighs and serve immediately.