Bring a large pot of salted water to a boil and cook orzo according to package directions until al dente, about 8-10 minutes.
Drain orzo and rinse briefly with cold water to stop cooking. Drain thoroughly and transfer to a large bowl.
In a medium bowl, combine shredded chicken with 1 tablespoon Cajun seasoning and 1 tablespoon olive oil. Toss well to coat.
In a small bowl, whisk together lemon juice, remaining Cajun seasoning, and remaining olive oil to make the dressing. Add optional Dijon mustard or Greek yogurt if using.
Add diced red bell pepper, sliced red onion, and any optional vegetables to the orzo.
Add the seasoned chicken to the orzo-vegetable mixture and gently combine.
Pour the dressing over the salad and toss gently until all ingredients are well coated.
Taste and adjust seasonings with additional Cajun seasoning, salt, or pepper as needed.
Fold in chopped fresh parsley.
Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For a milder version, reduce the amount of Cajun seasoning and increase lemon juice.
Rotisserie chicken works great as a time-saving option.
The salad tastes even better the next day as flavors continue to develop.
For meal prep, store in airtight containers for up to 4 days.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.