Name: Grilled Chicken Orzo Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
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; 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

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Introduction

This Grilled Chicken Orzo Salad is a refreshing and hearty dish perfect for summer. Loaded with juicy grilled chicken, creamy avocado, tangy feta, and tender orzo pasta, it’s tossed in a zesty citrus vinaigrette. Serve it warm or chilled for an easy, flavorful meal that’s great for any occasion.

A white bowl filled with a colorful poke bowl, divided into four main sections: one section has pink and white pieces of cooked shrimp with grill marks on top, next to it is a bright green layer of cubed avocado with soft texture, another section contains light green diced cucumbers with a wet look, and the last part has brown rice as the base with visible grains. Each section is arranged neatly and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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
For the Dressing:
- 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

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

Tips & Variations

Rinse the cooked orzo with cold water and drizzle a little olive oil to prevent it from sticking.
Marinate the chicken for 30 minutes in lemon juice, garlic, and olive oil for extra flavor.
Add greens like baby spinach or arugula for added color and nutrients.
For a creamier texture, stir in a spoonful of Greek yogurt or extra mashed avocado.
Try substituting grilled shrimp, salmon, or tofu for the chicken to vary proteins.
Swap feta with goat cheese or mozzarella pearls for a different cheese profile.
Experiment with the dressing by using tahini or balsamic vinaigrette instead of the citrus dressing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep avocado separate if possible and add it just before serving to avoid browning. This salad is best served fresh or lightly chilled and is not suitable for freezing due to fresh vegetables and avocado.

How to Serve

A white bowl filled with four distinct sections: one side has grilled chicken pieces with golden brown, slightly charred grill marks and a glossy texture; next to it is a bright green chunked avocado layer with visible creamy texture; another part holds dark green chopped kale leaves with a slightly rough texture; and the last section has fresh cucumber cubes showing a lighter green with a smooth, shiny surface. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this salad?

Yes, leftover grilled or rotisserie chicken works perfectly. Just slice and toss it with the salad ingredients.

Is orzo gluten-free?

Traditional orzo is made from wheat and is not gluten-free. However, gluten-free orzo options made from rice or corn are available in many stores.