📖 Instructions

1. First things first, let's get that orzo cooking. In a big pot, bring some salted water to a boil. I usually add a generous pinch of salt – it makes a difference!
2. Once boiling, toss in the orzo. Cook it according to the package directions, which is usually around 8-10 minutes. You want it to be al dente – tender, but still with a little bite.
3. While the orzo is cooking, grab a colander and set it in your sink. When the orzo's done, pour it into the colander to drain all the water. Give it a quick rinse with cold water to stop the cooking process and cool it down.
4. Now, let's get chopping! Dice the cucumber, tomatoes, and red onion into small, bite-sized pieces. I like mine to be about the same size so everything mixes evenly.
5. Time for the chicken! If you're using pre-cooked chicken, dice it into similar-sized pieces as the veggies. If you're cooking your own chicken, make sure it's fully cooked and cooled before dicing.
6. In a large mixing bowl, combine the cooked orzo, diced cucumber, tomatoes, red onion, and chicken. This is where the magic happens!
7. In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. This is your Greek-inspired dressing, and it's what brings all the flavors together.
8. Pour the dressing over the orzo and chicken mixture. Gently toss everything together until all the ingredients are well coated with the dressing. Don't be afraid to get your hands in there!
9. Give it a taste and adjust the seasonings as needed. Maybe a little extra salt? A squeeze of lemon? Make it your own!
10. Cover the bowl and refrigerate the salad for at least 30 minutes, or even better, a few hours. This allows the flavors to meld together and intensifies the taste. It’s also better cold, trust me.
11. Before serving, give the salad another toss. The orzo tends to soak up some of the dressing as it sits, so you might want to add a drizzle of olive oil or a splash of lemon juice if it seems dry.
12. Serve the salad chilled, and garnish with a sprinkle of fresh parsley or dill, if you're feeling fancy. Enjoy!