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
Tarragon Chicken Salad Veronique
If you’d like even more easy rotisserie chicken recipes, be sure and follow my Rotisserie Chicken Recipes Board on Pinterest.
Mediterranean Chicken Salad
Ingredients
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
Chicken Salad
- 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
Instructions
Lemon Tarragon Dressing
- In a large bowl, combine the olive oil, tarragon vinegar, tarragon, lemon juice, and Dijon mustard.
- Whisk to combine.
Chicken Salad
- 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.
Joy says
August 12, 2019 at 8:13 amThank you for the hint on where to find the marinated artichoke hearts and the capers. I want to try this salad and then your instant pot chicken stock.
Pam Greer says
August 13, 2019 at 2:18 pmYes, it’s so good and I’ve been making the Instant Pot chicken stock every single week!
Michelle says
July 14, 2019 at 4:57 pmPerfect for summer! I’ll have to whip this up this week, thankfully I already have most of the items on hand 🙂
Pam Greer says
July 14, 2019 at 7:15 pmYou’ll have to let me know what you think!
Julie says
July 14, 2019 at 3:40 pmThis looks so delicious. Love the details and humor in this post.
Dannii says
July 14, 2019 at 2:51 pmWhat a beautiful looking salad. I love finding new ways to enjoy orzo.
Pam Greer says
July 14, 2019 at 7:15 pmMe too! It cooks so quickly great for quick meals!
Sara Welch says
July 14, 2019 at 2:48 pmWhat a light, yet filling recipe! This was just what I was looking for to make for lunch! Will definitely be making this again sometime this week!
Pam Greer says
July 14, 2019 at 2:49 pmIt’s so good, isn’t it!
Colleen says
July 14, 2019 at 2:31 pmI’m a big fan of Mediterranean flavours and I love everything about this salad. It’s perfect for leftover chicken, or a rotisserie chicken, too. Thanks for sharing!
Pam Greer says
July 14, 2019 at 2:34 pmThen you would love this salad!
Candace says
February 9, 2011 at 1:15 amThis looks soooo good!
Claudia says
December 18, 2010 at 8:04 pmGrandkids are the greatest! As for that salad, I just happen to have 2 chicken pieces left from last night and …. a new relationship with tarragon.
Ruth Daniels says
December 17, 2010 at 12:09 pmCongrats on the new grandbaby… sorry to hear about the car, I do hope your daughter is alright.
The chicken salad looks awesome. No wonder there was lunchroom envy. Thanks for sharing with Presto Pasta Nights.
Happy holidays and I look forward to seeing lots more of you and your tasty treats in 2011.
Mexico in my kitchen says
December 15, 2010 at 12:29 pmGreat to make for lunch. It looks so good, not wonder it created some envy. 🙂
lisa is cooking says
December 15, 2010 at 3:05 pmThis looks like a great, quick meal! I like all the varied textures here.
Lea Ann says
December 15, 2010 at 1:50 pmI love chicken salads. Why don’t I own this cookbook?????
a moderate life says
December 15, 2010 at 7:28 amPammi Pajami! I always loved to bring salads like this for work lunches when I was employed! Yes, there certainly was a measureable amount of lunch envy involved! I also love that while this is light, it is still warming and filling for a winter’s meal! HAVE a wonderful time with the new grandbaby and thanks so much for sharing on the hearth and soul hop this week! all the best and big hugs too! Alex
Melynda says
December 15, 2010 at 2:03 amYum, another orzo recipe to try. For some reason (maybe because I am sloppy and orzo has to be easy to eat!) I am intrigued with orzo. thanks.
Carolina says
December 14, 2010 at 8:05 amCongratulations on your ‘new grandbaby’ 🙂
Hope your car-totalling-daughter is okay.
The salad looks delicious, but… I’m a no-meat-eater. Sometimes I feel sorry for me 😉
grace says
December 14, 2010 at 6:23 amthis? this is what you whip up on the quick? i’m impressed–i make a bowl of cereal. 🙂
Chris says
December 13, 2010 at 10:58 pmEnjoy your Christmas break, Pam. The salad looks good but it is so **** cold tonight I couldn’t force myself to make a salad to go with our spaghetti. I want hot food only 🙂
Kim says
December 13, 2010 at 8:25 pmPam – I’m hoping your daughter is okay? Stay warm and enjoy the season. We have a ton of snow right now. I’m thinking the kids are going to get out of school for the majority of this week due to the weather. (Yikes!)
Beautiful salad.
teresa-bug says
December 13, 2010 at 9:47 pmYum! I used to get lunch room envy all of the time. Love it!
shabby girl says
December 13, 2010 at 3:36 pmLunchroom envy. That cracks me up. Always love chicken salad, and really, can one ever have too much tarragon in one’s life?
Tarragon & cilantro, my two favorite spices.
La Table De Nana says
December 13, 2010 at 1:25 pmThis looks and sounds delicious!
Ace C says
December 13, 2010 at 11:45 amI’ve missed reading your blog and looking at that recipe just made me appreciate it a little more.
My Carolina Kitchen says
December 13, 2010 at 11:41 amWe eat a lot of chicken salads and I’m always on the prowl for more recipes. Orzo is so fabulous and I’m amazed when I serve it that there are people out there who have never experienced orzo. I’m definitely bookmarking this one. Thanks Pam.
Enjoy your sweet Grandbaby and stay warm. We got a lot of snow over my way.
Sam
Joanne says
December 13, 2010 at 11:25 amMan, I haven’t cracked open that cookbook in far too long! Looks like one delicious salad!
food for thought says
December 13, 2010 at 3:52 pmyum, currants and capers are just a bonus~
Marjie says
December 13, 2010 at 3:10 pmAs long as your daughter wasn’t injured in the process of totalling her car, it’s just money (and yes, I had a daughter total a car about 8 years ago, so I speak from experience). The new baby will make everything feel better, especially with this chicken salad to fill your tummies while she sleeps.
Lydia (The Perfect Pantry) says
December 13, 2010 at 12:54 pmLove the addition of currants here. I wouldn’t have thought of that. These kinds of salads are my absolute favorite. No wonder you were the subject of lunchroom envy!