Grilled Chicken Orzo Salad: A Vibrant Summer Meal Recipe
This Grilled Chicken Orzo Salad is a vibrant and refreshing summer meal, combining tender grilled chicken, perfectly cooked orzo, creamy avocado, juicy cherry tomatoes, tangy feta cheese, and fresh herbs. Tossed in a zesty homemade dressing, it offers a delightful balance of flavors and textures, perfect for a light lunch or easy dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Salad Ingredients
- 1 cup orzo, uncooked
- 2 boneless, skinless chicken breasts
- 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
Dressing Ingredients
- 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
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, about 8–10 minutes. Once cooked, drain the orzo and rinse it under cold water to stop the cooking process and cool it down.
- Grill the chicken: Brush both sides of the chicken breasts with 1 tablespoon olive oil. Season with ½ teaspoon salt and ¼ teaspoon pepper. Grill the chicken on medium heat for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let the chicken rest a few minutes before slicing into strips.
- Make the dressing: In a small bowl, whisk together the remaining 1 tablespoon olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper until fully combined and emulsified.
- Assemble the salad: In a large mixing bowl, combine the cooled orzo, grilled chicken slices, diced avocado, halved cherry tomatoes, diced red onion, crumbled feta cheese, and chopped fresh herbs. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Chill the salad: For best flavor, refrigerate the salad for 20–30 minutes before serving to allow the flavors to meld. Alternatively, serve immediately if preferred.
Notes
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- Rinsing the orzo with cold water after cooking prevents it from becoming sticky or mushy.
- You can substitute fresh herbs with your favorite leafy herbs like cilantro or mint for a different flavor profile.
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days.
- To make this recipe gluten-free, use gluten-free orzo or substitute with quinoa.
Keywords: grilled chicken, orzo salad, summer salad, healthy meal, Mediterranean, chicken salad, easy recipe, fresh herbs, feta cheese
