Grilled Chicken Orzo Salad – Delicious, Light, & Healthy
This Grilled Chicken Orzo Salad is a refreshing and hearty dish perfect for summer. Loaded with juicy grilled chicken, creamy avocado, tangy feta, and orzo pasta, it’s tossed in a zesty citrus vinaigrette. Serve it warm or cold—ideal for meal prep, picnics, and quick dinners!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilled
- Cuisine: Mediterranean
Ingredients
For the Salad:
- 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
For the Dressing:
- 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
1. Boil salted water and cook orzo according to package instructions (8–10 minutes). Drain, rinse with cold water, and set aside.
2. Season chicken with olive oil, salt, and pepper. Grill over medium heat for 5–6 minutes per side or until fully cooked. Let rest, then slice.
3. Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
4. In a large bowl, combine orzo, grilled chicken, avocado, tomatoes, onion, feta, and herbs.
5. Pour over the dressing and gently toss to combine.
6. Refrigerate for 20–30 minutes for enhanced flavor or serve immediately.
Notes
Rinse orzo with cold water to prevent sticking and clumping.
Add avocado just before serving to maintain freshness.
Use leftover grilled chicken or rotisserie for convenience.
Try different herbs like basil or mint for variety.
Store leftovers in the fridge for up to 3 days in an airtight container.
Find it online: https://cookingwithramsay.com/grilled-chicken-orzo-salad/