Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente.

Drain the orzo in a colander and rinse with cold water to stop the cooking process and remove excess starch.

In a small mixing bowl, whisk together the lemon juice, olive oil, minced garlic, and dried oregano to create the dressing.

In a large mixing bowl, combine the cooled orzo, diced chicken, cucumber, tomatoes, red onion, and olives.

Pour the dressing over the salad mixture and toss thoroughly to ensure even coating.

Gently fold in the crumbled feta cheese and chopped parsley.

Season with salt and black pepper to taste and serve chilled or at room temperature.