Photo of Griddled chicken with Mediterranean orzo salad by WW

Griddled chicken with Mediterranean orzo salad

Points® value
Total Time
35 min
5 min
20 min
This fresh, filling salad is bursting with the summery flavours of the Med


Merchant Gourmet Orzo (Rice-shaped Pasta)

200 g

Chicken breast, skinless, raw

4 medium

Sun Dried Tomatoes in Oil

75 g, 75g tomatoes, 1 1/2 tbsp reserved oil


1 medium, zest and juice, plus wedges to serve


½ individual, extra large

Olives, in Brine

16 individual

Spring Onions

4 medium


40 g


  1. Bring a large pan of water to a boil. Reduce the heat to a simmer and cook the orzo for 8-10 minutes, or until tender. Drain and rinse under cold running water, then drain well.
  2. Meanwhile, put the chicken between 2 pieces of clingfilm and bash with a rolling pin to flatten to a thickness of 1cm. Season and put into a plastic food bag, then add 1 tbsp of sundried tomato oil and the lemon zest. Massage into the chicken, then seal and set aside for 5 minutes.
  3. Heat a large nonstick griddle pan over a high heat until hot. Griddle the chicken for 5 minutes on each side. Transfer to a plate, cover with kitchen foil and let rest for 5 minutes before cutting into thick slices.
  4. In a bowl, combine the orzo, cucumber, olives, spring onions and watercress. In a small bowl, whisk together ½ tbsp of sun-dried tomato oil and the lemon juice, then season to taste and toss with the salad.
  5. Serve the salad and chicken with the lemon wedges on the side.


You could serve this salad with griddled skinless salmon fillets instead of chicken.