Grilled Chicken Orzo Salad
A light and refreshing Grilled Chicken Orzo Salad that’s perfect for summer meals, picnics, and potlucks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free Option
Ingredients
Scale
- 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
Instructions
- Boil salted water in a pot. Cook the orzo according to package instructions, usually about 8–10 minutes. Drain it, rinse with cold water, and set aside.
- While the orzo cooks, season the chicken with olive oil, salt, and pepper. Grill the chicken over medium heat for about 5–6 minutes on each side or until it is fully cooked. Let the chicken rest, then slice it.
- In a bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, and some salt and pepper until everything is mixed well.
- In a large bowl, combine the cooked orzo, grilled chicken, avocado, cherry tomatoes, red onion, feta cheese, and herbs. Pour the dressing over the salad and gently toss everything together.
- Refrigerate the salad for 20–30 minutes to let the flavors blend or serve it right away.
Notes
Serve chilled or at room temperature. For best results, store the dressing separately until just before serving.