Grilled Chicken Orzo Salad: A Vibrant Summer Meal Recipe
This Grilled Chicken Orzo Salad is a bright and refreshing summer meal featuring tender grilled chicken, perfectly cooked orzo pasta, fresh vegetables, tangy feta, and a zesty homemade dressing. It’s a vibrant and satisfying dish perfect for warm-weather dining.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Units
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Salad
- 1 cup orzo, uncooked
- 2 boneless , skinless chicken breasts
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 avocado , diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh herbs (parsley or basil), chopped
Dressing
- 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. Cook orzo according to package instructions, about 8–10 minutes. Drain the orzo and rinse under cold water to stop the cooking process.
- 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 on medium heat for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice 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 well combined.
- Assemble the salad: In a large mixing bowl, combine the cooked orzo, grilled chicken, diced avocado, halved cherry tomatoes, diced red onion, crumbled feta, and fresh herbs. Pour the dressing over the salad and gently toss to coat everything evenly.
- Chill the salad: For best flavor, refrigerate the salad for 20–30 minutes before serving, or serve immediately.
Notes
- For best flavor, refrigerate the salad for 20–30 minutes before serving.
- Let the grilled chicken rest for a few minutes before slicing to retain juices.