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
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
- 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.