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Grilled Chicken Orzo Salad

A fresh and satisfying summer salad featuring tender grilled chicken, chewy orzo, creamy avocado, tangy feta, and a light vinaigrette, perfect for weeknight dinners or casual gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 cup uncooked orzo Provides a chewy, pasta-like base.
  • 2 pieces grilled chicken breasts, sliced Lean protein anchors the salad.
  • 1 piece ripe avocado, diced Adds creaminess and healthy fats.
  • ½ cup cherry tomatoes, halved Brings brightness and juice.
  • ⅓ cup feta cheese, crumbled Adds a salty, tangy flavor.
  • ¼ cup red onion, thinly sliced Provides subtle sharpness and crunch.
  • 2 tbsp chopped fresh cilantro or parsley Lifts the dish with fresh herb notes.
Dressing
  • ¼ cup extra virgin olive oil Adds richness and flavor.
  • 2 tbsp red wine vinegar Provides acidity for balance.
  • 1 tbsp lemon juice Further enhances acidity.
  • 1 tsp Dijon mustard Helps emulsify the dressing.
  • 1 tsp honey or maple syrup Balances the acidity.
  • 1 piece garlic clove, finely minced Adds flavor to the dressing.
  • Salt and pepper to taste Essential for seasoning.

Method
 

Preparation
  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, 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

This salad is best served cold or at room temperature. To avoid browning, add avocado just before serving. Leftovers can be enjoyed within 3 days.