Grilled Chicken Orzo Salad – A Vibrant Summer Meal You’ll Crave Recipe
This Grilled Chicken Orzo Salad is a vibrant and delicious summer meal combining juicy grilled chicken, creamy avocado, tangy feta cheese, and tender orzo pasta. Tossed in a zesty citrus vinaigrette made with red wine vinegar, lemon juice, and Dijon mustard, this salad can be served warm or chilled, making it perfect for meal prep, picnics, or a quick, refreshing dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 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: Boil salted water in a pot and cook the orzo pasta according to package instructions, about 8 to 10 minutes until tender. Drain the orzo, rinse under cold water to stop the cooking process, and set aside to cool.
- Grill the Chicken: Brush chicken breasts lightly with 1 tablespoon of olive oil and season with salt and pepper. Grill the chicken over medium heat until cooked through and with nice grill marks, about 6-7 minutes per side. Once grilled, slice the chicken into strips.
- Prepare 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, and salt and pepper until well combined and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, crumbled feta cheese, thinly sliced red onion, and chopped cilantro or parsley.
- Toss with Dressing: Pour the prepared dressing over the salad and toss gently to evenly coat all ingredients. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the salad immediately warm, or refrigerate for 30 minutes to serve chilled. This salad stores well and is perfect for meal prep or a light summer meal.
Notes
- You can substitute grilled chicken breasts with rotisserie chicken for a quicker option.
- Feel free to add other veggies like cucumbers or bell peppers for extra crunch and color.
- For a dairy-free version, omit the feta cheese or use a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Make sure to cool the orzo completely before adding avocado to prevent browning.
Keywords: grilled chicken orzo salad, summer salad, Mediterranean salad, healthy chicken salad, orzo pasta salad
