Grilled Lemon Herb Chicken Avocado Orzo Salad: A Quick 35-Minute Feast
A refreshing yet hearty salad featuring grilled lemon herb chicken, creamy avocado, tender orzo pasta, and a rich honey mustard beef dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups orzo pasta
- 1 lb boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 150 g cooked beef, finely chopped or crumbled
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
1. Cook the orzo pasta according to package instructions. Drain and allow it to cool.
2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to make the marinade.
3. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Let marinate for about 30 minutes.
4. Preheat a grill to medium-high heat. Grill the chicken for 6–7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice.
5. In a large bowl, combine cooled orzo, diced avocado, cherry tomatoes, red onion, and parsley. Toss gently.
6. In a separate bowl, mix cooked chopped beef, mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper until smooth to create the dressing.
7. Drizzle the honey mustard beef dressing over the orzo salad and toss gently to coat.
8. Top with sliced grilled chicken and serve immediately.
Notes
For extra crunch, add toasted pine nuts, sunflower seeds, or chopped almonds.
The chicken can also be pan-seared if a grill is not available.
For meal prep, store the dressing separately and combine just before serving.