Grilled Chicken Orzo Salad Recipe
This Grilled Chicken Orzo Salad is a vibrant and refreshing summer meal loaded with juicy grilled chicken, creamy avocado, tangy feta, and tender orzo pasta, all tossed in a zesty citrus vinaigrette. Perfect served warm or chilled, it’s ideal for quick dinners, meal prep, or picnics with endless customization options to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 15 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: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions (usually 8–10 minutes) until al dente. Drain and rinse under cold water to cool and stop cooking. Set aside.
- Grill Chicken: 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 on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat, let rest for a few minutes, then slice thinly.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until fully emulsified. Taste and adjust seasoning if necessary.
- Assemble Salad: In a large mixing bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and chopped fresh cilantro or parsley. Pour the dressing over and gently toss until everything is evenly coated.
- Chill (Optional): For best flavor, refrigerate the salad for 20–30 minutes to allow the flavors to meld. Otherwise, serve immediately.
Notes
- Rinse cooked orzo with cold water to prevent sticking and clumping.
- Add avocado just before serving to maintain its freshness and prevent browning.
- You can use leftover grilled or rotisserie chicken for convenience.
- Try different herbs such as basil or mint for a flavor variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Do not freeze due to fresh vegetables and avocado content.
Keywords: Grilled chicken salad, Orzo pasta salad, Summer salad, Mediterranean salad, Healthy chicken salad, Avocado salad, Easy dinner recipe
Find it online: https://liamjayne.com/grilled-chicken-orzo-salad-recipe/
