Cook the orzo pasta according to package instructions. Drain and set aside to cool.

Preheat your grill or skillet over medium-high heat. Rub the chicken breasts with olive oil and season them with salt and pepper. Grill or pan-sear the chicken for about 6-7 minutes per side or until fully cooked. Remove from heat and let it rest for a few minutes before slicing it into strips or cubes.

In a large mixing bowl, combine the cooked and cooled orzo pasta, sliced/grilled chicken, cherry tomatoes, diced cucumber, chopped red onion, Kalamata olives, feta cheese (if using), parsley, and basil. Toss gently to combine.

In a separate small bowl, whisk together the ingredients for the dressing: olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, salt, and pepper.

Pour the dressing over the chicken and orzo salad mixture. Toss everything together until well coated with the dressing.

Taste and adjust seasoning if needed. You can add more salt, pepper, or a squeeze of lemon juice according to your preference.

Chill the chicken orzo salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Serve chilled and garnish with additional fresh herbs or a sprinkle of feta cheese, if desired. Enjoy your delicious chicken orzo salad!