Grilled Chicken Orzo Salad – A Vibrant Summer Meal You’ll Crave
Ah, summer! The sun is shining, flowers are blooming, and there’s a gentle breeze that calls for delightful outdoor meals. Today, I’m excited to share a recipe that encapsulates the essence of a perfect summer day: Grilled Chicken Orzo Salad. This dish not only bursts with fresh flavors and vibrant colors but also promises a hearty, satisfying experience.
Imagine sinking your fork into tender grilled chicken, juicy tomatoes, and creamy avocado, all mingling with the delicate orzo that serves as the heart of this cozy dish. Whether it’s a casual gathering with friends or a simple family dinner, this salad is the answer to your easy weeknight dinner alchemy. You won’t be able to resist pinning this recipe for later!
Why You’ll Love This Recipe
- Quick to Prepare: Ideal for those busy weeknights when you want something nourishing but easy to whip up.
- Crowd-Pleasing Mix of Flavors: With creamy avocado, zesty feta, and tangy dressing, every bite is a flavor explosion.
- Perfectly Portable: Great for picnics, potlucks, or a lunch meal prep, this salad travels well and tastes even better after sitting a bit.
- Healthy Ingredients: Packed with wholesome ingredients, it’s a nutritious choice that makes you feel good inside.
- Endless Customization: A fantastic base that offers countless opportunities for creative twists!
Ingredients You’ll Need for Grilled Chicken Orzo Salad – A Vibrant Summer Meal You’ll Crave
To create this delightful dish, gather the following simple ingredients:
- 1 cup uncooked orzo
- 2 grilled chicken breasts, sliced
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- ⅓ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- 2 tbsp chopped fresh cilantro or parsley
- 1 tbsp olive oil (for grilling chicken)
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove, finely minced
- Salt and pepper to taste
How to Make Grilled Chicken Orzo Salad – A Vibrant Summer Meal You’ll Crave
Let’s get cooking! Follow these simple steps to bring this delightful salad to life:
Boil salted water in a large pot and cook the orzo according to package instructions (usually about 8–10 minutes). Once cooked, drain the orzo and rinse it with cold water to stop the cooking process, then set aside.
Season the chicken breasts with olive oil, salt, and pepper. Grill over medium heat for about 5–6 minutes per side or until fully cooked. Remove from the grill and let rest before slicing.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
In a large bowl, combine the cooled orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped herbs.
Drizzle the whisked dressing over the salad and gently toss to combine all the ingredients.
For enhanced flavors, refrigerate for 20–30 minutes before serving, or enjoy immediately if you’re feeling impatient!
Delicious Variations to Try
While this Grilled Chicken Orzo Salad is delightful as is, feel free to customize it according to your cravings:
- Fresh and Zesty: Add some capers or diced cucumber for brightness and crunch.
- Nutty Goodness: Toss in some toasted pine nuts or sunflower seeds for added texture.
- Creamy Delight: Swap feta for a luscious goat cheese for a tangy twist.
- Spicy Kick: Include some sliced jalapeños or a pinch of red pepper flakes in the dressing for a delightful heat!
Chef Emma’s Helpful Tips
Here are my kitchen secrets for perfecting this vibrant salad:
- Make-Ahead Magic: This salad can be prepared the night before for an easy lunch the next day. Just hold off on adding the dressing until you’re ready to serve.
- Ingredient Swaps: Feel free to substitute grilled shrimp or roasted vegetables for the chicken to cater to different tastes or dietary preferences.
- Storage Suggestions: Store leftovers in an airtight container for up to 3 days in the refrigerator. The flavors will continue to develop!
- Slicing Tricks: To make slicing chicken easier, allow it to rest before cutting; this helps retain its juices.
Nutrition Information per Serving
Here’s a quick look at the nutrition content of this delightful dish:
- Serving Size: 1 bowl
- Calories: 450
- Carbohydrates: 40g
- Sugar: 3g
- Fat: 25g
- Protein: 25g
- Sodium: 500mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This salad keeps well in the fridge and tastes even better after a day. Just add the dressing right before serving.Can I use different ingredients?
Of course! Feel free to mix in your favorite veggies or proteins to make this dish your own.How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.How long does it last?
This salad is best enjoyed within 3 days for the freshest taste and texture.
Final Thoughts
This Grilled Chicken Orzo Salad is a true gem for your summer meals, combining freshness, flavor, and simplicity in every bite. It’s not just a meal; it’s an experience that will leave you reminiscing about sunny days on the patio with loved ones.
So, save this Grilled Chicken Orzo Salad – A Vibrant Summer Meal You’ll Crave to your summer recipe board, and let it be your go-to for those warm-weather cravings when you seek comfort and nourishment!
Print
Grilled Chicken Orzo Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A vibrant summer meal featuring grilled chicken, creamy avocado, and juicy tomatoes tossed with orzo and a flavorful dressing.
Ingredients
- 1 cup uncooked orzo
- 2 grilled chicken breasts, sliced
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- ⅓ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- 2 tbsp chopped fresh cilantro or parsley
- 1 tbsp olive oil (for grilling chicken)
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove, finely minced
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook the orzo according to package instructions (usually about 8–10 minutes). Drain and rinse with cold water to stop the cooking process, then set aside.
- Season the chicken breasts with olive oil, salt, and pepper. Grill over medium heat for about 5–6 minutes per side or until fully cooked. Remove from the grill and let rest before slicing.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
- In a large bowl, combine the cooled orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, sliced red onion, crumbled feta, and chopped herbs.
- Drizzle the whisked dressing over the salad and gently toss to combine all the ingredients.
- For enhanced flavors, refrigerate for 20–30 minutes before serving, or enjoy immediately if you’re feeling impatient!
Notes
This salad can be made a day ahead; just add the dressing before serving. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Grilled Chicken, Orzo Salad, Summer Salad, Healthy Recipe