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Grilled Chicken Orzo Salad

Grilled Chicken Orzo Salad

The ultimate comfort food, Grilled Chicken Orzo Salad combines juicy grilled chicken, tender orzo, and creamy avocado for a satisfying meal. This easy weeknight dinner is bursting with fresh flavors and textures, making it a perfect choice for warm weather. Try it tonight!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces orzo cooked
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • kosher salt and pepper
  • 4 green onions thinly sliced
  • 1 handful fresh cilantro
  • 1 avocado cubed
  • 3 tablespoons freshly squeezed lime juice
  • 1.5 tablespoons honey
  • 1/4 cup fresh cilantro
  • 2 garlic cloves minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

Equipment

  • Food Processor
  • Blender
  • Large Pot
  • Grater
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. As a note, I love to make the cilantro lime dressing first. You can even make it a few hours ahead of time and stick it in the fridge! In a blender or food processor, combine lime juice, honey, garlic, cilantro, salt, pepper, and crushed red pepper flakes. Blend until combined and smooth, leaving some pieces of cilantro for texture.
  2. Preheat your grill to the highest setting. Let it heat up for 10 minutes. This step is crucial for achieving a nice sear on the chicken. When the grill is hot, it creates those beautiful grill marks that enhance the presentation.
  3. Bring a pot of salted water to a boil and cook the orzo according to the package directions. Typically, it takes about 8 to 10 minutes. Keep an eye on it, stirring occasionally to prevent sticking.
  4. Season the chicken breasts all over with smoked paprika, garlic powder, and a big pinch of salt and pepper. This seasoning creates a flavorful crust on the chicken as it grills.
  5. Place the seasoned chicken on the grill grates. Grill for 5 minutes, then flip over and grill for an additional 5 minutes, or until the internal temperature reaches 165 degrees F. This ensures that the chicken is cooked through and juicy.
  6. Remove the chicken from the grill and let it rest for 10 minutes. Resting allows the juices to redistribute, making your chicken even more flavorful. After resting, slice or chop the chicken into bite-sized pieces.
  7. Toss the cooked orzo with half of the cilantro lime vinaigrette. This step not only adds flavor but also helps to prevent the orzo from sticking together.
  8. Stir in the green onions and cilantro. Their freshness brightens up the salad, adding layers of flavor and texture.
  9. Add the sliced chicken and toss everything together. If serving now, toss in the avocado cubes. I love to serve this salad cool or at room temperature, but you can also serve it warm!
  10. Taste and season with more salt and pepper if necessary. This is your chance to customize the flavors to your liking, ensuring that every bite is perfect.
  11. Drizzle on extra dressing and serve! This final touch enhances the flavors and gives the dish a beautiful sheen.

Notes

This dish keeps well in the fridge and can be made ahead of time. Leftovers are perfect for lunch the next day!