1 ready-roasted medium chicken
2 C (500 ml) orzo (rice pasta), boiled until al dente
200 g rosa tomatoes
1 small cucumber, seeded and sliced
½ packet (100 g) black olives, halved and pitted
200 g feta, cubed
1 C (250 ml) finely chopped mixed herbs (basil, flat-leaf parsley, mint, dill and coriander)
2 fat cloves garlic, crushed
zest and juice of 1 large lemon
3 Tbsp (45 ml) extra virgin olive oil
salt and pepper to taste