This Grilled Chicken Orzo Salad blends tender grilled chicken, creamy avocado, tangy feta and a zippy lemon-red wine vinaigrette for a dish that’s light, satisfying, and full of summer flavor.
The texture is a lovely mix al dente orzo, juicy chicken slices, and soft avocado with crunchy red onion and juicy cherry tomatoes. It’s special because each bite brings a balance of creaminess, tang, and fresh herbs that feel like sunshine on a plate.
Top reasons to make this:
- It’s quick to pull together on weeknights.
- It doubles as an easy meal-prep lunch.
- It uses simple pantry staples plus a few fresh ingredients.
If you like hearty pasta salads, you might also enjoy this chicken-orzo tomato recipe for a cozy, warm twist.
Why You’ll Love This Recipe
- Ready in about 25–35 minutes
- Uses simple ingredients you likely have on hand
- Great for meal prep or potlucks
- Bright, fresh flavors that feel light but filling
Ingredients
For the Salad:
- 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
For the Dressing:
- 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
For Grilling:
- 1 tbsp olive oil (for grilling chicken)
- Salt and pepper to taste
Step-by-Step Instructions of Grilled Chicken Orzo Salad
- Cook the orzo: Boil the orzo in salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with a little olive oil to keep it from sticking.
- Grill the chicken: Brush chicken breasts with 1 tbsp olive oil and season with salt and pepper. Grill over medium-high heat 5–7 minutes per side (or until internal temp reaches 165°F/74°C). Let rest 5 minutes, then slice.
- Make the dressing: Whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt and pepper until emulsified.
- Combine salad: In a large bowl, mix cooked orzo, sliced grilled chicken, avocado, cherry tomatoes, red onion, feta, and chopped cilantro or parsley.
- Dress and toss: Pour the dressing over the salad and toss gently to combine, taking care not to mash the avocado.
- Chill briefly or serve: Let the salad sit 10–15 minutes for flavors to meld, or serve immediately at room temperature.
Tips for Success
- Use warm-cooked orzo slightly cooled so it soaks up the dressing without getting mushy.
- Slice the avocado last and toss gently to keep it from browning.
- Taste and adjust acidity add more lemon or vinegar if it needs a brighter pop.
Substitutions & Variations of Grilled Chicken Orzo Salad
To Make It Vegan/Gluten-Free:
- Vegan: Swap grilled chicken for grilled tofu or chickpeas, and use maple syrup for honey. Omit feta or use a dairy-free feta.
- Gluten-free: Use a gluten-free orzo (rice orzo) or substitute with short gluten-free pasta like rice or quinoa-shaped pasta.
Variations:
- Add crunch with toasted pine nuts or slivered almonds.
- Swap cilantro for fresh basil or mint for a different herb note.
- Add cucumber or roasted corn for extra freshness and texture.
- Stir in a spoonful of pesto to change the flavor profile.
Storage Instructions of Grilled Chicken Orzo Salad
Refrigerator:
- Store leftovers in an airtight container for up to 3–4 days. Add avocado just before serving if you want the best color and texture.
Freezer:
- Not recommended to freeze with avocado and dressing mixed; textures will suffer. Freeze cooked orzo and grilled chicken separately (without avocado or dressing) for up to 1 month, then thaw and combine fresh ingredients when ready.
Make-Ahead:
- Cook orzo and grill chicken a day ahead. Store separately in the fridge. Chop veggies and mix dressing ahead; assemble right before serving to keep avocado fresh.
Frequently Asked Questions (FAQ) of Grilled Chicken Orzo Salad
Can I use rotisserie chicken instead of grilling?
Yes rotisserie chicken is a great time-saver. Just shred or slice and add it in step 4.
How do I keep the avocado from browning?
Toss avocado with a squeeze of lemon juice and add it right before serving, or mix it in gently so it gets coated by the dressing.
Can I serve this warm?
Absolutely. Serve immediately after dressing for a warm version, or chill for a cooler salad. Both are delicious.
This Grilled Chicken Orzo Salad is a simple, bright recipe that’s perfect for busy weeknights, packed lunches, or a light weekend meal. Give it a try, leave a comment to tell me how it went, and don’t forget to drop a star rating if you loved it I’d love to hear what tweaks you made.
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Grilled Chicken Orzo Salad
A vibrant summer meal featuring grilled chicken, creamy avocado, and tangy feta, all tossed in a zippy lemon-red wine vinaigrette.
- Total Time: 35 minutes
- Yield: 4 servings
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
- 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
- 1 tbsp olive oil (for grilling chicken)
Instructions
- Boil the orzo in salted water according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with a little olive oil to keep it from sticking.
- Brush chicken breasts with 1 tbsp olive oil and season with salt and pepper. Grill over medium-high heat for 5–7 minutes per side (or until internal temp reaches 165°F/74°C). Let rest for 5 minutes, then slice.
- Whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until emulsified.
- In a large bowl, mix cooked orzo, sliced grilled chicken, avocado, cherry tomatoes, red onion, feta, and chopped cilantro or parsley.
- Pour the dressing over the salad and toss gently to combine, taking care not to mash the avocado.
- Let the salad sit for 10–15 minutes for flavors to meld, or serve immediately at room temperature.
Notes
Let the orzo cool slightly to soak up the dressing without getting mushy. Adjust acidity by adding more lemon or vinegar for a brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free