This Mediterranean Chicken Salad is so easy to put together and so delicious! A bright lemony and tarragon dressing pull together all your favorite mediterranean ingredients like tomatoes, artichoke hearts and Kalamata olives. This no mayo pasta salad is perfect for barbecues and potlucks!
Easy Weeknight Pasta Salad
Now that I am retired from teaching and from my photography business, you would think that I have all the time in the world. However, somehow my todo list seems to get longer every day. So, I love an easy dinner.
I’ve talked before about that I usually pick up a rotisserie chicken on grocery shopping day, so that I can have dinner almost already prepared. As a matter of fact, I put together a blog post on my favorite Easy Rotisserie Chicken Recipes. I’ll definitely have to update it and add this easy mediterranean salad to the list.
This easy pasta salad is so quick to put together and will be in regular rotation around here from now on!
Ingredients to Make this Greek Chicken Salad
Chicken – I used all the meat from one store bought rotisserie chicken. You’ll need about 3 cups.
Olive oil – use a good flavored extra virgin olive oil.
Tarragon Vinegar – can use regular vinegar or make your own Tarragon Vinegar.
Fresh Tarragon – a very easy to grow perennial herb.
Lemon Juice – fresh squeezed preferably.
Dijon Mustard – can use honey mustard or regular mustard.
Orzo – any small pasta shape would work, so would rice.
Marinated Artichoke Hearts – in the pickles section at your grocery store.
Kalamata Olives – or substitute your favorite olives.
Raisins – or currants.
Capers – also in your pickles section. They come in very small jars at the grocery store, we get a huge jar from Costco!
Steps to Make This Mediterranean Chicken Salad
Step One – Make the dressing by whisking together the olive oil, vinegar, tarragon, lemon juice and mustard in a large bowl.
Step Two – Cook the orzo according to package instructions. Drain and rinse under cold water.
Step Three – remove the chicken meat from the rotisserie chicken. I’ve found it easier to do it if I wear gloves, then you’re not worried about getting chicken in your fingernails and your hands all greasy. Be sure and save the chicken carcass. I store them in the freezer until I have 3 or 4 and then I make chicken stock.
Step Four – Add the chicken and orzo to the bowl with the dressing and toss to combine.
Step 5 – Cut tomatoes in half, slice the Kalamata olives, drain the artichoke hearts, and chop the tarragon. Add the tomatoes, olives, artichoke hearts, capers, raisins and tarragon and add to the chicken and orzo already in the bowl.
Step 6 – Toss to combine. Taste and season with salt and pepper.
The Best Orzo Salad
This is the best and easiest orzo salad! Loaded with fresh flavors from the tarragon. All of the flavors pair so beautifully together! The bright tomatoes, the sour from the pickled artichokes and capers, sweetness from the raisins and that lovely anise like tarragon flavor.
With no mayo, it’s perfect for potlucks or barbecues. Also great to take to work for lunch!
I originally made this recipe in 2008 from one I found in Bon Appétit Cookbook Fast Easy Fresh. I changed the ingredients a bit and changed the instructions in a way that made more sense for the way I cooked. It’s been a favorite since then, which is why I can’t believe I haven’t updated this post with new photos until now!
More Easy Chicken Salad Recipes
If you’d like even more easy rotisserie chicken recipes, be sure and follow my Rotisserie Chicken Recipes Board on Pinterest.
Mediterranean Chicken Salad
Lemon Tarragon Dressin
- 6 tablespoons extra virgin olive oil
- 2 1/2 tablespoons tarragon vinegar
- 1 tablespoon fresh tarragon chopped
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 3 cups cooked chicken
- 1 cup orzo dried
- 1 cup cherry tomatoes halved
- 6 ounce marinated artichoke hearts drained
- 1/2 cup Kalamata olives coarsely chopped
- 1/2 cup raisins
- 1 1/2 tablespoons capers drained
Lemon Tarragon Dressing
- In a large bowl, combine the olive oil, tarragon vinegar, tarragon, lemon juice, and Dijon mustard.
- Whisk to combine.
- Cook the orzo according to package directions. Drain and rinse under cool water.
- Remove the meat from one rotisserie chicken.
- Add the chicken and the orzo to the dressing and toss to combine.
- Add the rest of the ingredients to the bowl with the chicken and orzo and toss again.
- Add salt and pepper to taste.