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Cook orzo in salted water until al dente according to package directions. Drain and let cool slightly.
In a large bowl, combine the cooked orzo, parsley, and dill.
Add chicken, tomatoes, cucumber, red onion, bell peppers, and feta.
Whisk olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
Pour dressing over the salad and toss until evenly coated.
Finish with extra herbs, feta, and a squeeze of lemon.