1tablespoonkosher or coarse saltplus more to taste
For the Salad
2poundsskinless, boneless chicken breasts
Nonstick cooking spray
6scallionswhite and green parts, trimmed and thinly sliced
2cupsgrape or cherry tomatoes quartered
1 ½cupsdiced feta cheese
Make the marinade/dressing: Mix together the olive oil, garlic, lemon juice, red wine vinegar, dried oregano, and pepper in a small bowl or
container. Pour half the mixture into a large bowl, container, or sturdy zipper-top plastic bag, and add 1 tablespoon salt. Pour the rest into a small container, and add the fresh oregano and salt. Save this for the dressing.
Place the chicken breasts into the marinade container and turn to coat well. Cover or seal the marinade, and marinate in the fridge for 2 to 6 hours.
Preheat the grill or the broiler. Line a rimmed baking sheet with aluminum foil and spray it with nonstick cooking spray.
Remove the chicken from the marinade and lightly pat dry with paper towels. Discard any remaining marinade. Place the chicken on the prepared baking sheet and grill or broil it until cooked through, about 5 minutes per side. Let the chicken cool to room temperature, then cut it into small cubes.
While the chicken is cooking, cook the orzo according to package directions. Drain and rinse with cool water.
Combine the chicken, orzo, zucchini, scallions, cherry tomatoes, and feta in a large bowl (see Note for more add-in options). Pour over the reserved dressing and toss gently to combine.
What the Kids Can Do:
Pick what ingredients they’d like to see in the salad, pull the fresh oregano leaves off the stems, measure and mix together the marinade/dressing, dice the chicken, zucchini, or feta with an age-appropriate knife, toss the salad.
Add-Ins and Substitutions:
Add any of the following, or sub in some of these for the vegetables listed in the main recipe.
½ cup pitted black olives, such as kalamata, halved