Name: Grilled Chicken Orzo Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 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 refreshing and hearty dish perfect for summer. Loaded with juicy grilled chicken, creamy avocado, tangy feta, and tender orzo pasta, it’s tossed in a zesty citrus vinaigrette. Serve it warm or chilled, ideal for quick dinners, meal prep, or picnics.

A white bowl filled with four main sections: on the top right, small bright green cucumber cubes; on the bottom right, grilled chicken pieces with a charred brown color showing grill marks; on the bottom left, chopped avocado chunks in various shades of green with creamy texture; on the top left, shredded pale yellow cheese. All sections are neatly arranged side by side without mixing, on a white marbled surface background. 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
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

Step 1: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, typically 8–10 minutes, until al dente. Drain and rinse under cold water to cool quickly. Set aside.
Step 2: Season the chicken breasts with olive oil, salt, and pepper. Preheat your grill or grill pan over medium heat. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let rest, then slice thinly.
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, salt, and pepper until emulsified. Taste and adjust seasoning if needed.
Step 4: In a large bowl, combine the cooked orzo, grilled chicken, diced avocado, cherry tomatoes, red onion, feta cheese, and chopped cilantro or parsley. Pour the dressing over the salad and gently toss to coat everything well.
Step 5: Serve immediately or chill in the refrigerator for 20–30 minutes to allow the flavors to meld.

Tips & Variations

Rinse cooked orzo under cold water and drizzle with a bit of olive oil to prevent sticking.
Marinate the chicken for 30 minutes in lemon juice, garlic, and olive oil for extra flavor.
Add baby spinach or arugula for extra greens and nutrients.
For a creamier texture, stir in a spoonful of Greek yogurt or more mashed avocado.
Try using goat cheese or mozzarella pearls instead of feta for a different twist.
Make it vegetarian by skipping the chicken and adding roasted chickpeas, grilled tofu, or a soft-boiled egg.
Swap the dressing for a creamy tahini dressing or balsamic vinaigrette to change the flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep avocado fresh, add it just before serving. This salad is best enjoyed within a few days and is not recommended for freezing due to fresh vegetables and avocado. Reheat gently if serving warm, or enjoy chilled or at room temperature.

How to Serve

The image shows a white bowl filled with four main layers arranged side by side. On the left, diced green avocado pieces with a fresh and smooth texture. Next to it, bright green cucumber chunks with a shiny and crisp look. To the right, grilled chicken strips with dark brown char lines and a juicy, slightly shiny surface. Underneath all the layers, there is a base of rice that looks soft and slightly sticky. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover chicken for this salad?

Yes! Rotisserie or previously grilled chicken works great. Just slice and toss it with the rest of the salad ingredients.

Is orzo gluten-free?

Traditional orzo is made from wheat and is not gluten-free. However, gluten-free orzo options made from rice or corn are available at many specialty stores.