Name: Grilled Chicken Orzo Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 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 fresh and satisfying meal perfect for warm days or light lunches. Featuring tender grilled chicken, creamy avocado, and a tangy homemade dressing, it’s a balanced dish full of vibrant flavors and textures.

The image shows a white bowl filled with a colorful layered chicken orzo salad. On the bottom is a fresh bed of dark green leafy arugula, covering the whole bowl. On the left side, there are large chunks of bright green avocado sprinkled with black pepper. The top center has a light beige orzo pasta with a smooth texture, layered neatly. On the right side, there are vibrant green cucumber chunks stacked. In the middle, grilled chicken slices with a browned, slightly charred surface sit on top of the arugula, showing a juicy texture with hints of herb garnish. The whole bowl is placed on a white marbled surface. 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
Salt and pepper to taste

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 it 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 olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning if needed.
Step 4: In a large mixing bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped herbs. Pour the dressing over and gently toss until everything is well coated.
You can serve the salad immediately or chill it in the fridge for 20–30 minutes to allow the flavors to meld.

Tips & Variations

For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before grilling.
Swap feta cheese for goat cheese or omit for a dairy-free version.
Add toasted pine nuts or walnuts for a crunchy texture.
Use fresh basil instead of cilantro or parsley for a different herbal note.
Make it vegetarian by replacing grilled chicken with roasted chickpeas or grilled tofu.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain freshness and toss just before serving. When reheating, avoid warming to preserve the avocado’s texture; it’s best served cold or at room temperature.

How to Serve

A white bowl filled with four main layers starting from the base with fresh green leafy arugula covering the bottom. On top of the arugula, the bowl is divided into four sections: bright green chopped avocado with a slightly creamy texture and black pepper sprinkled on it; golden-brown grilled chicken pieces with visible grill marks showing a slightly charred texture; light yellow orzo pasta garnished with herbs, appearing soft and tender; and small cubes of fresh, bright green cucumber with a moist look. The ingredients are neatly arranged so each section is clearly separated, and the photo has a clean look with a white marbled surface beneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of orzo?

Yes, small pasta shapes like couscous, small shells, or Israeli couscous work well as alternatives, though cooking times may vary.

How do I keep the avocado from browning?

Adding lemon juice to the avocado and assembling the salad shortly before serving helps reduce browning. Storing the salad refrigerated and covered also slows discoloration.