Grilled Chicken Orzo Salad Recipe
This Grilled Chicken Orzo Salad is a refreshing and hearty Mediterranean-inspired dish perfect for summertime. Featuring juicy grilled chicken breasts, creamy diced avocado, tangy crumbled feta, and tender orzo pasta, it’s tossed in a vibrant citrusy vinaigrette with fresh herbs. Serve it warm or chilled, making it ideal for quick dinners, meal prep, or picnics with endless customization options.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
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
- 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 and immediately rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Grill the Chicken: Season 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 until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes, then slice thinly.
- Whisk the Dressing: In a small bowl, combine extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk thoroughly until the dressing is emulsified. Taste and adjust seasoning if needed.
- Assemble the Salad: In a large mixing bowl, combine the cooked orzo, grilled chicken slices, diced avocado, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped cilantro or parsley. Pour the dressing over the salad ingredients and gently toss until evenly coated.
- Chill or Serve: Serve immediately for a fresh, vibrant salad or chill in the refrigerator for 20–30 minutes to allow flavors to meld together.
Notes
- Rinse cooked orzo with cold water to prevent sticking and clumping.
- Add avocado just before serving to maintain its freshness and prevent browning.
- Utilize leftover grilled chicken or rotisserie chicken for convenience.
- Try swapping fresh herbs like basil or mint to vary the flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Marinate chicken ahead of grilling for at least 30 minutes with lemon juice, garlic, and olive oil for extra flavor.
- Avoid overcooking the orzo to prevent a mushy texture; aim for al dente.
- Let the salad sit at room temperature before serving if chilled, to release full flavors.
Keywords: grilled chicken salad, orzo salad, Mediterranean salad, summer salad, healthy chicken recipe, easy dinner, meal prep salad
Find it online: https://cheframi.com/grilled-chicken-orzo-salad-recipe-2/
