Name: Grilled Chicken Orzo Salad: A Vibrant Summer Meal You’ll Crave Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 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 vibrant and refreshing summer meal that’s packed with flavor and texture. Light yet satisfying, it combines tender grilled chicken, creamy avocado, and tangy feta with a zesty homemade dressing. Perfect for lunch or a light dinner, it’s sure to become a favorite in your meal rotation.

A white bowl on a white marbled surface holds a dish divided into four sections. The first section contains diced avocado pieces in light green shades with smooth texture. The second section shows cooked orzo pasta in pale yellow, soft and slightly glossy. The third section features chopped green onions in vibrant green color with a crisp texture. The fourth section is filled with grilled chicken chunks that are brown with char marks and a juicy texture. Two halves of an avocado are placed on the white marbled surface near the bowl, and a small glass jar with green sauce is partially visible at the bottom right corner. 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 and cook the orzo according to package instructions, usually 8–10 minutes. Drain and rinse under cold water, then set aside to cool.
Step 2: Season the chicken breasts with olive oil, salt, and pepper. Grill over medium heat for 5–6 minutes per side, or until fully cooked through. Remove from heat and let rest before slicing.
Step 3: Prepare the dressing by whisking together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined and emulsified.
Step 4: In a large bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, cherry tomatoes, red onion, crumbled feta, and chopped herbs.
Step 5: Pour the dressing over the salad ingredients and gently toss to combine everything evenly.
Step 6: Serve immediately or chill in the refrigerator for 20–30 minutes to let the flavors meld together beautifully.

Tips & Variations

For extra smoky flavor, marinate the chicken in lemon juice and herbs before grilling.
Swap out feta for goat cheese or omit cheese for a dairy-free option.
Add toasted pine nuts or sliced almonds for a crunchy texture.
Use fresh basil instead of cilantro or parsley for a different herbaceous note.
Prepare the salad a few hours ahead and keep dressing separate until ready to serve to maintain freshness.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. If dressed, some ingredients like avocado may brown slightly; adding extra lemon juice can help prevent discoloration. Reheat the chicken separately if preferred warm, but the salad is best enjoyed chilled or at room temperature.

How to Serve

A large white bowl filled with a layered dish starting with a base of small, rice-shaped orzo pasta in a light yellow-green color mixed evenly with finely chopped green herbs. On top, there are medium-sized pieces of grilled chicken with a golden-brown, slightly charred texture. Alongside the chicken are chunks of vibrant green avocado with a smooth texture, scattered throughout the bowl. The dish is garnished with chopped green onions and fresh parsley leaves, creating a mix of light and dark green shades that contrast with the pale orzo and cooked chicken. Two gold spoons rest inside the bowl on opposite sides. The bowl sits on a white marbled surface, with two halves of fresh avocado nearby and a small bowl of green dressing in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of orzo?

Yes, you can substitute orzo with couscous, quinoa, or small pasta shapes like ditalini. Just adjust cooking times accordingly to ensure the grain is tender.

How do I keep the avocado from browning in the salad?

Toss the avocado with a little lemon or lime juice before adding it to the salad to slow browning. Also, serve the salad soon after assembling for the best appearance and taste.