Description
A vibrant and refreshing summer salad featuring grilled chicken, creamy avocado, and hearty orzo, perfect for potlucks or weeknight dinners.
Ingredients
Scale
- 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 pot and cook the orzo according to package instructions (approximately 8–10 minutes). Once cooked, drain and rinse with cold water. 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 through. Allow to rest before slicing.
- In a mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well emulsified.
- Combine the cooked orzo, grilled chicken, diced avocado, cherry tomatoes, sliced red onion, crumbled feta, and herbs in a large bowl.
- Pour the dressing over the salad and gently toss to combine all the ingredients evenly.
- For the best flavor, refrigerate for 20–30 minutes before serving, or you can serve it immediately if you’re in a hurry—it’s delicious either way!
Notes
This salad holds up well for meal prep and can last up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg