Tuesday’s Dinner: Zesty Chicken, Fresh Veggies, and the Ultimate Pita Pairing

Well, Tuesday tried to be Tuesday, but this salad wasn’t having it. Instead of a forgettable midweek dinner, we got something chilled, crunchy, zippy, and just a little extra — in the best way possible.

This Greek Orzo Chicken Salad is loaded with texture and flavor: tender grilled chicken, creamy goat and feta cheese, crisp romaine, sweet cherry tomatoes, a lemon-dill vinaigrette that actually shows up, and a fancy little hummus swipe to remind you that yes, we are a little fancy sometimes.

And can we talk about those pita chips? Just the right kind of salty crunch to finish things off — and apparently, also perfect for scooping hummus directly out of the container later, according to Steve. Salad? Gone. Hummus? Demolished. Chips? Suddenly “his.”

🌿 Tuesday Notes:

• Used vermicelli instead of orzo and broke it into short pieces — worked surprisingly well! Would do it again if orzo’s playing hide-and-seek at the store.
• Cut the pasta amount next time — half the original amount is plenty. This is a salad, not a pasta bowl with lettuce.
• Chiffonade the lettuce next round for easier bites. Big chunks = big mess.
• Added goat cheese for creaminess and flavor boost. Highly recommend.
• Optional olives on Steve’s bowl only — he’s living his best briny life.

🍋 Behind the Scenes:

This was also my first time trying a hummus swipe — turns out it’s both easier than it looks and an excellent excuse to eat hummus with dinner. If you’ve never tried hummus like this before, don’t stress. Just scoop from the side and drag your spoon like you’re frosting a plate. Nailed it.

Want to try this recipe yourself? You’ll need grilled chicken (mine’s prepped ahead in the freezer), orzo or another small pasta, a quick vinaigrette, and all the usual Greek suspects: dill, mint, tomatoes, romaine, feta, goat cheese, and a couple handfuls of pita chips. Or just come over — I’ll probably have leftovers and opinions.

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