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Grilled Chicken Orzo Salad

A vibrant summer salad featuring grilled chicken, orzo, and a colorful array of fresh vegetables, topped with a light dressing.

Ingredients

Scale
  • 1 cup orzo, uncooked
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 cloves garlic, minced
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, diced
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh herbs (parsley or basil), chopped

Instructions

  1. Cook Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions, about 8–10 minutes, until al dente. Drain and rinse under cold water to stop cooking.
  2. Prepare Chicken: Brush both sides of the chicken breasts with 1 tablespoon of olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Grill over medium heat for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Slice after resting.
  3. Make the Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, and ½ teaspoon salt with ¼ teaspoon pepper until well combined.
  4. Combine Ingredients: In a large mixing bowl, gently combine the cooled orzo, grilled chicken, diced avocado, halved cherry tomatoes, diced red onion, crumbled feta, and fresh herbs. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
  5. Chill or Serve: Refrigerate the salad for 20–30 minutes before serving, or enjoy it immediately.

Notes

For a gluten-free option, substitute orzo with quinoa. Use pre-cooked chicken for convenience.

Nutrition

Keywords: Grilled Chicken, Orzo Salad, Summer Recipe, Healthy Salad, Mediterranean Dish