Description
This Grilled Chicken Orzo Salad is a vibrant and satisfying dish featuring tender grilled chicken, fluffy orzo pasta, creamy avocado, fresh cherry tomatoes, and tangy feta cheese. Tossed in a zesty homemade vinaigrette, this salad offers a perfect balance of flavors and textures. Ideal for a quick lunch, light dinner, or a refreshing dish for warm weather gatherings.
Ingredients
Scale
Salad Ingredients
- 1 cup uncooked orzo
- 2 grilled chicken breasts, sliced
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- â…“ 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
Dressing Ingredients
- 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
- Cook the Orzo to Perfection: Bring a pot of salted water to a boil. Add the orzo and cook for 8-10 minutes until tender but al dente. Drain immediately and rinse under cold water to stop cooking and prevent sticking. Toss with a drizzle of olive oil to keep grains separate and glossy.
- Grill the Chicken Until Juicy and Golden: Preheat your grill or grill pan to medium heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F and grill marks appear. Let rest a few minutes before slicing to retain juices.
- Whisk Up the Zesty Dressing: In a small bowl, combine extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper. Whisk until fully emulsified into a smooth, glossy vinaigrette.
- Assemble the Salad: In a large mixing bowl, combine the cooled orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, thinly sliced red onion, crumbled feta, and chopped cilantro or parsley. Pour the dressing over and toss gently to combine. Adjust seasoning as needed.
- Chill or Serve Warm: Serve immediately while slightly warm, or refrigerate for 20-30 minutes to allow flavors to meld. Add avocado just before serving to prevent browning. Enjoy as a light meal or side dish.
Notes
- For best results, use a meat thermometer to ensure chicken is cooked to 165°F.
- Rinsing the orzo under cold water prevents it from sticking together and keeps it fluffy.
- Adding olive oil to the orzo after draining helps maintain texture.
- Serve avocado just before eating to prevent browning.
- Extra herbs like basil or mint can be added for bolder flavor.
- This salad can be served warm or chilled depending on preference.
