Grilled Chicken Orzo Salad Recipe

Introduction

This Grilled Chicken Orzo Salad is a fresh and flavorful meal perfect for warm days or meal prep. Combining tender grilled chicken with creamy avocado, tangy feta, and a zesty dressing, it’s a satisfying dish that’s easy to prepare and sure to please.

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 (for dressing)
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 garlic clove, finely minced

Instructions

1. Step 1: Bring a pot of salted water to a boil and cook the orzo according to the package instructions, about 8–10 minutes. Drain the orzo, rinse with cold water to stop the cooking, and set aside.
2. 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. Remove from grill and let rest before slicing.
3. Step 3: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, and salt and pepper until well combined and emulsified.
4. Step 4: In a large bowl, combine the cooked orzo, grilled chicken slices, diced avocado, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped herbs. Pour the dressing over the salad and gently toss to combine.
5. Step 5: Serve immediately or refrigerate for 20–30 minutes to let flavors meld and serve chilled.

Tips & Variations

• Try swapping grilled chicken for shrimp or tofu for a different protein option.
• Add cucumbers or bell peppers for extra crunch.
• If you don’t have fresh herbs, a teaspoon of dried oregano or Italian seasoning works well.
• Use lime juice instead of lemon for a slightly different citrus note.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, keep the avocado separate if possible and add just before serving. If chilled, allow the salad to come to room temperature or enjoy it cold. Gently toss before serving, and avoid reheating as the avocado and salad greens can become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like couscous, small shell pasta, or even quinoa can be used as a substitute, adjusting cooking times accordingly.

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

Use ripe but firm avocado and add it just before serving. You can also toss the avocado in a little lemon or lime juice to slow browning.

Grilled Chicken Orzo Salad Recipe

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★★★★★

4.7 from 93 reviews

A refreshing and wholesome Grilled Chicken Orzo Salad featuring tender grilled chicken, creamy avocado, and a zesty homemade dressing, perfect for a nutritious lunch or light dinner.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salad 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

Dressing Ingredients

• 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

1. Cook Orzo: Bring a pot of salted water to a boil and cook the orzo for 8 to 10 minutes according to package instructions until tender. Drain the orzo and rinse with cold water to stop the cooking process, then set aside to cool.
2. Grill Chicken: Season the chicken breasts with olive oil, salt, and pepper. Preheat a grill or grill pan to medium heat, then cook the chicken for 5 to 6 minutes per side or until fully cooked through. Remove from heat and allow to rest before slicing into strips.
3. 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 fully emulsified and smooth.
4. Assemble Salad: In a large mixing bowl, combine the cooled orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped cilantro or parsley. Pour the prepared dressing over the salad and gently toss everything together until evenly coated.
5. Chill (Optional): For enhanced flavor, refrigerate the salad for 20 to 30 minutes before serving. Alternatively, serve immediately for a fresh, vibrant dish.

Notes

• You can substitute grilled chicken with rotisserie chicken for a time-saving option.
• For a vegan version, omit the feta and replace honey with maple syrup in the dressing.
• Adding cucumbers or bell peppers can add extra crunch and freshness.
• This salad keeps well refrigerated for up to 2 days, but avocado is best added just before serving to avoid browning.
• Adjust the seasoning and acidity of the dressing to taste.

Keywords: Grilled Chicken Orzo Salad, Mediterranean salad, healthy chicken salad, summer salad, grilled chicken recipe, orzo salad recipe