1. Cook the orzo pasta: Bring a medium pot of salted water to a boil. Add the orzo and cook according to package directions, usually 8-10 minutes, until al dente. Drain the orzo well and rinse with cold water to stop the cooking process and prevent sticking. This also helps cool it down for the salad.

2. Prepare the vegetables: While the orzo cooks, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley.

3. Combine salad ingredients: In a large mixing bowl, combine the cooled and drained orzo, shredded or diced cooked chicken, halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.

4. Whisk the dressing: In a small bowl or a jar with a lid, whisk together the olive oil, red wine vinegar, fresh lemon juice, dried oregano, salt, and black pepper until well combined. You can also shake it vigorously in a jar.

5. Dress the salad: Pour the prepared dressing over the salad ingredients in the large mixing bowl.

6. Toss and serve: Gently toss all the ingredients together until everything is evenly coated with the dressing. Taste and adjust seasonings if necessary. Serve immediately, or chill for at least 30 minutes for flavors to meld. The salad is ready when all components are well mixed and vibrant.