Grilled Chicken Orzo Salad Recipe

Introduction

This Grilled Chicken Orzo Salad is a fresh and satisfying dish perfect for a light lunch or dinner. Combining tender grilled chicken with creamy avocado, tangy feta, and a zesty dressing, it’s a flavorful and colorful meal that’s easy to prepare and enjoy.

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
• 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

1. Step 1: Cook the orzo in boiling salted water according to package instructions (8–10 minutes). Drain and rinse with cold water, then set aside to cool.
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 cooked through. Let rest before slicing.
3. Step 3: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until the dressing is well emulsified.
4. Step 4: In a large bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped herbs.
5. Step 5: Pour the dressing over the salad and gently toss to combine all ingredients well.
6. Step 6: Serve immediately or refrigerate for 20–30 minutes to let the flavors meld for a more vibrant taste.

Tips & Variations

• Swap grilled chicken for shrimp or tofu for a different protein option.
• Add cucumber or bell peppers for extra crunch and freshness.
• Use basil or mint instead of cilantro or parsley for a different herbal note.
• If avocado browns quickly, add it just before serving to maintain its color.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the avocado fresh, you might want to add it just before serving if you plan to store leftovers. Reheat is not recommended; enjoy cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare most of the salad ahead and refrigerate it. Add the avocado right before serving to prevent browning and keep it fresh.

What can I use if I don’t have orzo?

Pasta shapes like small shells or couscous can be used as substitutes if orzo is unavailable. Just adjust cooking times accordingly.

Grilled Chicken Orzo Salad Recipe

Print Recipe

★★★★★

4.5 from 112 reviews

A refreshing and nutritious grilled chicken orzo salad featuring tender grilled chicken breasts, tender orzo pasta, creamy avocado, juicy cherry tomatoes, tangy feta cheese, and a zesty homemade dressing. Perfect for a light lunch or a satisfying dinner, this salad combines Mediterranean flavors with wholesome ingredients for a delicious and easy-to-make meal.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Cook Orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions, usually 8–10 minutes until tender. Drain the orzo and rinse it with cold water to stop the cooking process. Set aside to cool.
2. Grill Chicken: Season the chicken breasts with olive oil, salt, and pepper. Preheat the grill to medium heat and cook the chicken for 5–6 minutes on each side or until fully cooked and juices run clear. Remove from the grill and let the chicken rest before slicing it 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 well emulsified.
4. Assemble 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 fresh cilantro or parsley. Pour the prepared dressing over the salad and gently toss everything together to ensure an even coating of the dressing.
5. Chill (Optional): For enhanced flavor, cover the salad and refrigerate for 20–30 minutes before serving. Alternatively, serve immediately at room temperature.

Notes

• You can substitute chicken breasts with grilled shrimp or tofu for a variation.
• Using fresh herbs like cilantro or parsley brightens the flavor.
• Chilling the salad helps the flavors meld together but is not required.
• If you prefer, add cucumbers or bell peppers for extra crunch.
• Leftovers keep well refrigerated for up to 2 days.

Keywords: grilled chicken orzo salad, chicken salad, Mediterranean salad, healthy chicken recipe, orzo pasta salad, easy summer salad