Corner Bakery’s Chicken Orzo Salad Recipe

Corner Bakery’s Chicken Orzo Salad Recipe

Photos of Corner Bakery’s Chicken Orzo Salad Recipe

How To Make Corner Bakery’s Chicken Orzo Salad Recipe

A refreshing salad with juicy chicken, orzo, cranberries, almonds, and feta in a bright citrus vinaigrette.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1 lb boneless, skinless chicken breasts
  • 1 cup orzo pasta
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/2 cup crumbled feta cheese
  • 1/4 cup freshly squeezed orange juice
  • 2 tbsp honey
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/4 cup olive oil
  • Salt and pepper, to taste


  1. Cook orzo according to package instructions. Drain and rinse with cold water.

  2. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 6-7 minutes per side, until cooked through. Let rest for 5 minutes before slicing.

  3. In a small bowl, whisk together orange juice, honey, red wine vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.

  4. In a large bowl, mix together cooked orzo, sliced chicken, dried cranberries, sliced almonds, and crumbled feta cheese.

  5. Drizzle dressing over salad and toss until well-coated. Serve cold.


  • Calories : 604kcal
  • Total Fat : 27g
  • Saturated Fat : 6g
  • Cholesterol : 97mg
  • Sodium : 450mg
  • Total Carbohydrates : 54g
  • Dietary Fiber : 4g
  • Sugar : 18g
  • Protein : 38g
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