Description
Grilled Chicken Orzo Salad is a refreshing and hearty dish perfect for summer, loaded with juicy grilled chicken, creamy avocado, tangy feta, and orzo pasta, all tossed in a zesty citrus vinaigrette.
Ingredients
Scale
For the Salad:
- 1 cup uncooked orzo
- 2 grilled chicken breasts, sliced
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- â…“ 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 and cook orzo according to package instructions (8–10 minutes). Drain, rinse with cold water, and set aside.
- Grill Chicken: Season chicken with olive oil, salt, and pepper. Grill over medium heat for 5–6 minutes per side or until fully cooked. Let rest, then slice.
- Make Dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, salt, and pepper until emulsified.
- Assemble Salad: In a large bowl, combine orzo, grilled chicken, avocado, tomatoes, onion, feta, and herbs. Pour over the dressing and gently toss to combine.
- Chill (optional): Refrigerate for 20–30 minutes for enhanced flavor or serve immediately.
Notes
- Rinse orzo with cold water to prevent sticking and clumping.
- Add avocado just before serving to maintain freshness.
- Use leftover grilled chicken or rotisserie for convenience.
- Try different herbs like basil or mint for variety.
- Store leftovers in the fridge for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 290mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg