Description
A light, fresh, and easy grilled chicken orzo salad recipe bursting with flavor from avocado, colorful vegetables, and a zesty lemon dressing. Perfect for weeknights or gatherings.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil, plus more for grilling
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 ½ cups dry orzo pasta
- 1 ripe avocado, diced
- 1 red bell pepper, finely diced
- ½ English cucumber, finely diced
- ½ cup cherry tomatoes, halved or quartered
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil (for dressing)
- 1 teaspoon Dijon mustard
- Optional: ½ teaspoon honey or maple syrup (for a touch of sweetness)
- Optional: Crumbled feta cheese or goat cheese, for serving
- Optional: Toasted slivered almonds or pine nuts, for crunch
Instructions
- 1. Pat the chicken dry. In a small bowl, combine 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Rub mixture on chicken. Let sit 15-20 minutes or marinate up to 2 hours.
- 2. Preheat grill to medium-high. Oil grates. Grill chicken 6-8 minutes per side, or until internal temp reaches 165°F (74°C). Let rest 5-10 minutes, then dice.
- 3. Cook orzo in boiling salted water according to package directions until al dente. Drain and rinse with cool water. Set aside to cool slightly.
- 4. Dice red bell pepper, cucumber, and red onion. Halve or quarter cherry tomatoes. Dice avocado just before assembly. Chop parsley.
- 5. Make dressing: Whisk lemon juice, olive oil, Dijon mustard, and optional honey/maple syrup. Season with salt and pepper.
- 6. In a large bowl, combine orzo, diced chicken, diced bell pepper, diced cucumber, cherry tomatoes, red onion, and parsley.
- 7. Gently add diced avocado. Pour dressing over salad.
- 8. Toss gently to combine. Taste and adjust seasoning. Serve immediately or chill for at least 30 minutes.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. For best texture, store dressing separately if possible and add avocado just before serving. This salad is best served chilled or at room temperature.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Calculate based on ingredients
- Sugar: Calculate based on ingredients
- Sodium: Calculate based on ingredients
- Fat: Calculate based on ingredients
- Carbohydrates: Calculate based on ingredients
- Fiber: Calculate based on ingredients
- Protein: Calculate based on ingredients