Grilled Chicken Orzo Salad: A Vibrant Summer Meal You’ll Crave Recipe
This Grilled Chicken Orzo Salad is a vibrant and refreshing summer meal packed with tender grilled chicken, creamy avocado, juicy cherry tomatoes, and tangy feta cheese, all tossed with a zesty homemade dressing. It’s perfect for a light lunch or a satisfying dinner that you can prepare ahead and enjoy chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 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
- Cook Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, usually 8–10 minutes, until tender. Drain the orzo and rinse with cold water to stop cooking, then set it aside to cool.
- Grill Chicken: Preheat the grill to medium heat. Season the chicken breasts with olive oil, salt, and pepper. Place them on the grill and cook for 5–6 minutes per side, or until fully cooked through and juices run clear. Remove from the grill and let the chicken rest before slicing it into strips.
- Make Dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until the dressing is well emulsified.
- Assemble Salad: In a large bowl, combine the cooked orzo, grilled chicken slices, diced avocado, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped fresh cilantro or parsley. Pour the dressing over the salad and gently toss to evenly coat all ingredients.
- Chill (Optional): For best flavor, refrigerate the salad for 20–30 minutes before serving, or serve immediately if preferred.
Notes
- To keep the avocado from browning, toss it in a little lemon juice before adding to the salad.
- You can substitute grilled chicken with rotisserie chicken for quicker prep.
- This salad can be made a few hours ahead and stored in the fridge; just add avocado right before serving.
- Use fresh herbs like cilantro or parsley based on your flavor preference.
- Feel free to add other veggies like cucumber or bell peppers for extra crunch.
Keywords: grilled chicken salad, orzo salad, summer salad, Mediterranean salad, healthy chicken recipe, easy dinner, picnic salad
