Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click here to read our message to our community.

  • Prep
    20 min
  • Total
    30 min
  • Servings

Orzo, Chicken and Strawberry Salad


  • 60 mL (1/4 cup) extra-virgin olive oil
  • 30 mL (2 tbsp) lemon juice
  • 5 mL (1 tsp) Meaux or Dijon mustard
  • 5 mL (1 tsp) minced shallot
  • 2 mL (1/2 tsp) sea salt
  • Freshly ground black pepper
  • 375 mL (1 1/2 cups) dry orzo pasta
  • 500 mL (2 cups) diced, cooked chicken
  • 500 mL (2 cups) halved fresh strawberries
  • 125 mL (1/2 cup) coarsely chopped walnuts
  • 2 handfuls arugula leaves
  • 60 mL (1/4 cup) chopped fresh mint
  • 60 mL (1/4 cup) minced red onion
  • 250 mL (1 cup) Saputo Feta cheese, crumbled


  1. In a small bowl or a jar fitted with a lid, combine the olive oil, lemon juice, mustard, and shallot. Season with salt and pepper. Set aside.
  2. Cook the orzo according to the manufacturer’s instructions. Drain, then transfer to a large serving bowl. Add the dressing and toss to combine. Let the pasta cool to room temperature, tossing from time to time, about 20 minutes. (The pasta can be made in advance and refrigerated in an airtight container.) Just before serving, add the chicken, strawberries, walnuts, arugula, mint and red onion. Garnish with crumbled Saputo Feta cheese and serve.