Grilled Chicken & Orzo Salad

Ingredients

• 1/4 c. Greek yogurt
• 1 garlic cloves, finely grated
• 1 tbsp. olive oil
• Finely grated zest and juice of 1 lemon
• 2 tbsp. finely chopped oregano
• 2 tbsp. finely chopped dill
• Kosher salt and freshly ground black pepper
• 1½ lb. boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tsp. Dijon mustard
• 2 tbsp. red wine vinegar
• 1 tsp. finely grated lemon zest, plus ¼ c. fresh lemon juice
• 1 small garlic clove, finely grated
• 1 tsp. honey
• ½ c. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 medium red onion, finely chopped
• 1 tbsp. finely chopped fresh dill
• 1 tbsp. finely chopped oregano
• 2 c. orzo
• 1 medium cucumber, halved lengthwise and seeds scooped out, sliced lengthwise into ½-inch pieces
• 1 c. pitted kalamata olives, halved
• 1 tbsp. extra-virgin olive oil
• 2 c. cherry tomatoes, halved
• 8 oz. feta, crumbled
• ⅓ c. roughly chopped dill, plus more for serving
• ¼ c. roughly chopped parsley