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
- 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