Put orzo into 1 gallon of boiling water and cook, stirring occasionally, until al dente or barely tender. Drain well and place in a large bowl. Mix oil, lemon juice, garlic, salt, pepper, and dill. Pour over warm orzo. Mix well, then cool. Carefully mix in the onion, olives, chicken, and feta cheese.

Separate 6 whole unblemished leaves from the lettuce. Place on 6 individual salad plates. Mound salad on each leaf, dividing total recipe equally.