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why make this recipe
Grilled Chicken Orzo Salad is a delicious and refreshing meal that’s perfect for summer. It’s light yet filling, making it an ideal choice for warm-weather dining. The combination of juicy grilled chicken, vibrant vegetables, and tangy feta cheese makes it a flavorful dish that everyone will love. Plus, it’s easy to prepare, making it great for weeknight dinners or potlucks.
how to make Grilled Chicken Orzo Salad
Ingredients:
- 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
Directions:
- Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions, which typically takes about 8–10 minutes. Drain the orzo and rinse it under cold water to stop the cooking process.
- Brush both sides of the chicken breasts with 1 tablespoon of olive oil. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Grill the chicken on medium heat for 5–6 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes, then slice it into strips.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper until well combined.
- In a large mixing bowl, combine the cooked orzo, grilled chicken, diced avocado, halved cherry tomatoes, diced red onion, crumbled feta, and fresh herbs. Pour the dressing over the salad and gently toss to coat everything evenly.
- For the best flavor, refrigerate the salad for 20–30 minutes before serving, or serve it immediately.
how to serve Grilled Chicken Orzo Salad
Serve the Grilled Chicken Orzo Salad in large bowls or on individual plates. You can add extra herbs or a light drizzle of olive oil for a finishing touch. This salad can be enjoyed on its own or paired with crusty bread or a side of your favorite fruits for a balanced meal.
how to store Grilled Chicken Orzo Salad
Leftover Grilled Chicken Orzo Salad can be stored in an airtight container in the refrigerator. It will stay fresh for up to three days. If you have leftovers, consider adding more dressing when serving, as the orzo may absorb some of the moisture while stored.
tips to make Grilled Chicken Orzo Salad
- Make sure to rinse the orzo under cold water after cooking to cool it down and stop the cooking process.
- Use fresh herbs like parsley or basil to brighten the flavor of the salad.
- For a bit of crunch, consider adding nuts or seeds like toasted pine nuts or sunflower seeds.
variation
Feel free to customize this salad with seasonal vegetables, such as bell peppers, cucumber, or zucchini. You can also swap the feta for another cheese like goat cheese or omit the cheese entirely for a dairy-free version.
FAQs
Can I use other types of pasta instead of orzo?
Yes, you can substitute orzo with other small pasta shapes like ditalini or farfalle.
Is this salad meal prep friendly?
Absolutely! It is a great dish to prepare in advance as the flavors develop even more after a day in the fridge.
Can I grill the chicken in advance?
Yes, grilling the chicken ahead of time is a great idea! You can store it in the fridge and add it to the salad when you’re ready to serve.
Grilled Chicken Orzo Salad
A delicious and refreshing salad perfect for summer, featuring grilled chicken, vibrant vegetables, and tangy feta cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
- 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
- Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions, about 8–10 minutes. Drain the orzo and rinse it under cold water to stop the cooking process.
- Brush both sides of the chicken breasts with 1 tablespoon of olive oil. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Grill the chicken on medium heat for 5–6 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes, then slice it into strips.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper until well combined.
- Combine the cooked orzo, grilled chicken, diced avocado, halved cherry tomatoes, diced red onion, crumbled feta, and fresh herbs in a large mixing bowl. Pour the dressing over the salad and gently toss to coat everything evenly.
- Refrigerate the salad for 20–30 minutes before serving, or serve it immediately for the best flavor.
Notes
Leftover Grilled Chicken Orzo Salad can be stored in an airtight container in the refrigerator for up to three days. Add more dressing when serving, as the orzo may absorb moisture while stored.