Grilled Chicken Orzo Salad – A Vibrant Summer Meal Recipe
This Grilled Chicken Orzo Salad is a vibrant and refreshing summer meal combining juicy grilled chicken, creamy avocado, tangy feta, and tender orzo pasta. Tossed in a zesty citrus vinaigrette, it can be served warm or cold, making it perfect 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: Bring a large 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 stop the cooking process and prevent sticking. Set aside.
- Grill Chicken: Preheat the grill to medium heat. Brush the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 5–6 minutes per side until fully cooked through. Remove from grill, let rest for a few minutes, then slice into strips.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper until the dressing is well emulsified and combined.
- Assemble Salad: In a large bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped cilantro or parsley. Pour the dressing over the salad and gently toss to combine all ingredients evenly.
- Chill (Optional): For enhanced flavor, refrigerate the salad for 20–30 minutes before serving, or serve immediately at room temperature or slightly chilled.
Notes
- Rinse orzo with cold water after cooking to prevent sticking and clumping.
- Add avocado just before serving to keep it fresh and prevent browning.
- Use leftover grilled chicken or store-bought rotisserie chicken for a quicker meal.
- Try swapping cilantro with basil or mint for an herbal twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.