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Grilled Chicken Orzo Salad

Delicious Grilled Chicken Orzo Salad for Summer Vibes

This Grilled Chicken Orzo Salad is a vibrant and nutritious meal perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Orzo Swap with quinoa for a gluten-free version.
  • 2 pieces Boneless, Skinless Chicken Breasts Choose organic for better flavor.
  • 1 piece Avocado Can be omitted for a lighter version.
  • 1 cup Cherry Tomatoes Substitute with regular tomatoes if preferred.
  • 1/2 medium Red Onion Yellow onion works well if you prefer something milder.
  • 1/2 cup Feta Cheese Omit for a vegan option or try a dairy-free alternative.
  • 1/4 cup Fresh Herbs (Parsley or Basil) Experiment with your favorite herbs!
For the Dressing
  • 1/4 cup Olive Oil Use extra virgin for a more intense flavor.
  • 2 tablespoons Red Wine Vinegar Apple cider vinegar is a nice substitute.
  • 2 tablespoons Lemon Juice Fresh juice is always the best choice!
  • 1 tablespoon Dijon Mustard Yellow mustard can be an easy swap.
  • 1 tablespoon Honey Agave syrup is a great alternative.
  • 2 cloves Garlic Fresh minced garlic packs the most punch.
  • to taste Salt Essential seasoning for flavor.
  • to taste Pepper Adjust according to your taste preferences.

Equipment

  • grill
  • Pot
  • Mixing Bowl
  • grill pan
  • whisk

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Add the orzo and cook according to package instructions, about 8 to 10 minutes. Drain and rinse under cold water.
  2. Heat your grill or grill pan. Brush chicken with olive oil and season. Grill for 5 to 6 minutes on each side until cooked through, reaching 165°F.
  3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Season with salt and pepper.
  4. In a large bowl, combine cooled orzo, sliced chicken, diced avocado, halved tomatoes, chopped red onion, crumbled feta, and herbs. Toss gently.
  5. Drizzle the dressing over the salad and toss to coat evenly. Serve chilled, garnished with extra fresh herbs.
  6. For optimal flavor, refrigerate for 20-30 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 32gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 180mgIron: 2.5mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Avoid freezing as it will affect texture.

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