Grilled Chicken Orzo Salad Recipe

Introduction

Grilled Chicken Orzo Salad is a fresh and satisfying Mediterranean-inspired dish perfect for a quick lunch or light dinner. Packed with tender grilled chicken, creamy avocado, and tangy feta, it’s a flavorful way to enjoy nutritious ingredients in one bowl.

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

1. Step 1: Bring a pot of salted water to a boil and cook the orzo according to package instructions, about 8–10 minutes. Drain and rinse with cold water to prevent sticking, then set aside.
2. Step 2: Season the chicken breasts with olive oil, salt, and pepper. Grill over medium heat for 5–6 minutes per side until fully cooked. Let the chicken rest, then slice it thinly.
3. Step 3: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until the dressing is well emulsified.
4. Step 4: In a large bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, cherry tomatoes, red onion, crumbled feta, and chopped herbs. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
5. Step 5: Serve immediately or refrigerate for 20–30 minutes to allow the flavors to meld for an even tastier salad.

Tips & Variations

• Rinse the orzo with cold water after cooking to keep it from sticking and clumping.
• Add the avocado just before serving to maintain its freshness and prevent browning.
• Use leftover grilled chicken or rotisserie chicken for a convenient shortcut.
• Try swapping cilantro or parsley with fresh basil or mint for a different herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If refrigerated, add avocado fresh before serving to keep it bright. Gently re-toss the salad with a little extra dressing or olive oil if it seems dry when serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the orzo, chicken, and dressing ahead of time and store them separately. Combine all ingredients and add avocado just before serving to keep it fresh.

What can I substitute for orzo?

You can use other small pasta shapes like couscous, quinoa, or even rice to give a similar texture and base to the salad.

Grilled Chicken Orzo Salad Recipe

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★★★★★

4.5 from 68 reviews

This Grilled Chicken Orzo Salad is a fresh and satisfying Mediterranean-inspired dish combining tender grilled chicken, nutty orzo pasta, creamy avocado, tangy feta, and a zesty homemade dressing. Perfect for a light lunch or a healthy dinner, it’s easy to prepare and bursting with vibrant flavors and textures.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

For the Salad:

• 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

1. Cook Orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions, about 8–10 minutes until al dente. Drain and rinse the orzo with cold water to stop the cooking process and prevent sticking. Set aside to cool.
2. Grill 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 on each side until fully cooked through and juices run clear. Remove from heat and let rest for a few minutes. Then slice the chicken thinly.
3. Make Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until the mixture is well emulsified and combined.
4. Assemble Salad: In a large mixing bowl, combine the cooled orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, crumbled feta, thinly sliced red onion, and chopped cilantro or parsley. Pour the dressing over the salad and gently toss everything together to evenly coat the ingredients.
5. Chill (Optional): For best flavor, refrigerate the salad for 20–30 minutes before serving to allow the ingredients to marinate and meld together. Alternatively, serve immediately at room temperature.

Notes

• Rinse orzo with cold water to prevent sticking and clumping.
• Add avocado just before serving to maintain its freshness and prevent browning.
• You can use leftover grilled chicken or rotisserie chicken as a convenient shortcut.
• Feel free to experiment with different fresh herbs like basil or mint for additional flavor variations.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Grilled chicken salad, orzo salad, Mediterranean chicken, healthy chicken salad, grilled chicken recipe, summer salad, easy lunch, avocado salad