Grilled Chicken Orzo Salad – A Vibrant Summer Meal Recipe
This Grilled Chicken Orzo Salad is a refreshing and hearty summer dish featuring juicy grilled chicken, creamy avocado, tangy feta, and tender orzo pasta, all tossed in a zesty citrus vinaigrette. Perfect for warm weather meals, it can be served warm or cold, making it ideal for meal prep, picnics, or quick dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
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
- Cook Orzo: Boil salted water and cook orzo according to package instructions for 8–10 minutes. Drain, rinse with cold water to stop cooking and prevent sticking, then set aside to cool.
- Grill Chicken: Season chicken breasts with olive oil, salt, and pepper. Grill them over medium heat for 5–6 minutes per side or until fully cooked through. Let the chicken rest briefly before slicing it thinly.
- Make Dressing: In a 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.
- Assemble Salad: In a large bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, thinly sliced red onion, crumbled feta, and chopped fresh cilantro or parsley. Pour the prepared dressing over the ingredients and gently toss to mix everything evenly.
- Chill (optional): Refrigerate the salad for 20–30 minutes to allow the flavors to meld, or serve immediately if preferred.
Notes
- Rinse orzo with cold water after cooking to prevent clumping and stickiness.
- Add avocado just before serving to keep it fresh and avoid browning.
- You can substitute grilled chicken with leftover grilled chicken or rotisserie chicken for convenience.
- Try swapping herbs for basil or mint to vary the flavor profile.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.