Grilled Chicken Orzo Salad
A colorful and delicious salad featuring grilled chicken, orzo, fresh veggies, and a zingy dressing, perfect for summer meals.
Ingredients
Main ingredients
- 1 cup uncooked orzo Cook according to package instructions
- 2 pieces grilled chicken breasts, sliced Grill over medium heat
- 1 piece ripe avocado, diced Add just before serving
- ½ cup cherry tomatoes, halved
- ⅓ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- 2 tbsp chopped fresh cilantro or parsley
Dressing
- 1 tbsp olive oil (for grilling chicken)
- 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 clove garlic, finely minced
Instructions
Preparation
- Boil salted water and cook orzo according to package instructions (8–10 minutes). Drain, rinse with cold water, and set aside.
- 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.
- Whisk together olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, salt, and pepper until emulsified.
Assembly
- In a large bowl, combine orzo, grilled chicken, avocado, tomatoes, onion, feta, and herbs.
- Pour over the dressing and gently toss to combine.
- Refrigerate for 20–30 minutes for enhanced flavor or serve immediately.
Notes
Store any uneaten salad in an airtight container in the fridge for up to three days. This salad doesn't freeze well due to the avocado, but you can store all components separately if needed.