Grilled Chicken Orzo Salad Recipe

Introduction

This Grilled Chicken Orzo Salad is a refreshing and satisfying dish perfect for warm weather. Combining tender grilled chicken, creamy avocado, and tangy feta with al dente orzo, it’s a balanced meal full of vibrant flavors and textures.

Ingredients

• 1 cup uncooked orzo
• 2 grilled chicken breasts, sliced
• 1 ripe avocado, diced
• ½ cup cherry tomatoes, halved
• ⅓ cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• 2 tbsp chopped fresh cilantro or parsley
• 1 tbsp olive oil (for grilling chicken)
• Salt and pepper to taste
• ¼ cup extra virgin olive oil (for dressing)
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 garlic clove, finely minced

Instructions

1. Step 1: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions (typically 8–10 minutes) until al dente. Drain and rinse under cold water to cool quickly. Set aside.
2. Step 2: Season the chicken breasts with olive oil, salt, and pepper. Preheat your grill or grill pan over medium heat. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let rest, then slice thinly.
3. Step 3: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
4. Step 4: In a large mixing bowl, combine the cooked orzo, grilled chicken, avocado, tomatoes, red onion, feta, and herbs. Pour the dressing over and gently toss until everything is well coated. Serve immediately or chill for 20–30 minutes to meld flavors.

Tips & Variations

• Rinse the cooked orzo under cold water and drizzle with olive oil to prevent sticking.
• Marinate the chicken for 30 minutes in lemon juice, garlic, and olive oil for enhanced flavor.
• Add baby spinach or arugula for extra nutrients and a pop of green.
• Mix in a spoonful of Greek yogurt or mashed avocado to create a creamier salad.
• Include tangy ingredients like feta or lemon juice to balance the richness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Reheat the chicken gently if preferred warm, or enjoy the salad cold for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of orzo?

Yes, couscous, quinoa, or small pasta shapes can be good substitutes depending on your preference.

How can I make this salad vegetarian?

Simply omit the grilled chicken and add extra vegetables, chickpeas, or tofu for protein.

Grilled Chicken Orzo Salad Recipe

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★★★★★

4.9 from 119 reviews

A vibrant and flavorful Grilled Chicken Orzo Salad perfect for summer. This wholesome salad combines tender grilled chicken, creamy avocado, fresh cherry tomatoes, and tangy feta cheese tossed with al dente orzo pasta and a zesty homemade dressing. Ideal for a light lunch or a refreshing dinner, this recipe balances textures and tastes with nourishing ingredients.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 cup uncooked orzo
• 2 grilled chicken breasts, sliced
• 1 ripe avocado, diced
• ½ cup cherry tomatoes, halved
• ⅓ cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• 2 tbsp chopped fresh cilantro or parsley
• 1 tbsp olive oil (for grilling chicken)
• Salt and pepper to taste

Dressing Ingredients

• ¼ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 garlic clove, finely minced
• Salt and pepper to taste

Instructions

1. Prepare the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook for 8–10 minutes, until al dente. Drain the orzo and rinse under cold water to cool it quickly, then set aside to prevent sticking.
2. Grill the Chicken: Season the chicken breasts with olive oil, salt, and pepper. Preheat a grill or grill pan over medium heat and cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest before slicing thinly.
3. Whisk the Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until well emulsified. Taste and adjust the seasoning if necessary.
4. Assemble the Salad: In a large mixing bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped fresh herbs. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
5. Serve: Serve the salad immediately or chill it in the fridge for 20–30 minutes to allow flavors to meld for a more robust taste.

Notes

• Rinse cooked orzo under cold water and drizzle with olive oil to prevent sticking.
• For enhanced flavor, marinate chicken for 30 minutes in lemon juice, garlic, and olive oil before grilling.
• Boost nutrition and color by adding greens like baby spinach or arugula.
• For a creamier texture, stir in a spoonful of Greek yogurt or extra mashed avocado.
• Include tangy ingredients such as feta cheese or lemon juice to balance richness.

Keywords: grilled chicken orzo salad, summer salad, Mediterranean salad, healthy chicken salad, orzo pasta salad