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Grilled Chicken Orzo Salad

Recipe by Evelyn Marcella Rivera

Grilled chicken, orzo, avocado, cherry tomatoes, feta, and red onion tossed in a bright lemon-Dijon dressing. A summer salad that works warm, at room temperature, or chilled — and gets better the longer it sits.

  • Total Time35 minutes
  • Yield4 servings 1x

Ingredients

Units Scale

For the Salad

  • 1 cup uncooked orzo
  • 2 grilled chicken breasts, sliced
  • 1 ripe avocado, diced
  • 0.5 cup cherry tomatoes, halved
  • 0.33 cup feta cheese, crumbled
  • 0.25 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 Lemon-Dijon Dressing

  • 0.25 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 garlic clove, finely minced
  • salt and pepper, to taste

Instructions

  1. Cook the Orzo Cook the Orzo: Bring a pot of well-salted water to a boil. Cook orzo according to package instructions, about 8 to 10 minutes. Drain, rinse with cold water to stop cooking, and set aside to cool.
  2. Grill the Chicken Grill the Chicken: Brush chicken breasts with olive oil and season with salt and pepper. Grill over medium heat for 5 to 6 minutes per side until cooked through to 165°F (74°C). Let rest for 5 minutes before slicing.
  3. Make the Dressing Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, and minced garlic until fully emulsified. Season with salt and pepper. Taste and adjust — more lemon for brightness, more honey to balance.
  4. Assemble the Salad Assemble the Salad: In a large bowl, combine cooled orzo, sliced grilled chicken, avocado, cherry tomatoes, red onion, feta, and herbs. Pour the dressing over and toss gently. Add the avocado last and fold carefully to keep the pieces intact.
  5. Chill or Serve Chill or Serve: Serve immediately at room temperature, or refrigerate for 20 to 30 minutes for deeper flavor. If making ahead, add the avocado and dressing just before serving.

Notes

Salt the orzo cooking water generously — this is the only chance to season the pasta itself. Rinse with cold water immediately after draining to stop cooking and prevent clumping. Let the chicken rest before slicing to keep it juicy. If making ahead, store dressing separately and add avocado just before serving. The dressed salad keeps refrigerated for up to 2 days without the avocado.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Lunch, Main Course, Salad
  • Cuisine: American, Mediterranean

Nutrition

  • Calories: 480
  • Sugar: 5
  • Sodium: 420
  • Fat: 26
  • Saturated Fat: 6
  • Carbohydrates: 38
  • Fiber: 4
  • Protein: 32
  • Cholesterol: 75

Find it online: https://blesseddish.com/grilled-chicken-orzo-salad/