This Grilled Chicken and Lemon Orzo Salad Recipe is a sunny dish that brightens up any table! With its zesty flavors and colorful ingredients, it’s a perfect choice for lunch or a light dinner.
This recipe addresses overcooked orzo, flavorless pasta salads, and insufficient protein by incorporating lemon dressing and chicken for a satisfying dish.
When I need a meal that feels fresh and satisfying, this salad is my go-to. It’s got chewy orzo and tender chicken, which helps keep things filling. Plus, the lemon dressing gives it a nice kick, which makes it less boring than typical salads.
I love that this recipe takes only about 35 minutes from start to finish. That’s perfect for those busy days when you want something tasty but don’t have a lot of time. Plus, if you have any leftover veggies or proteins, you can easily toss them in without worry.
If you want another easy yet delicious dish, try my Creamy Street Corn Pasta Salad. If you enjoy fresh flavors, you’ll definitely like that one too!
Why You Will Love This Recipe
- Chewy Orzo and Tender Chicken , The chewiness of orzo paired with the tenderness of grilled chicken makes every bite satisfying and enjoyable.
- Bright Lemon Dressing , The fresh lemon dressing not only adds a burst of brightness but also elevates the entire dish with its zesty flavor.
- Colorful Veggies for Crunch , Including vibrant vegetables not only enhances the visual appeal but also adds a nice crunch and freshness to the salad.
- Easy Meal Prep , This dish stores well in the fridge, so you can make it ahead of time and enjoy it cold or warmed up throughout the week.
Ingredient Notes
- Boneless skinless chicken tenders: They’re super juicy and cook up quickly on the grill. If you’re in a pinch, shredded rotisserie chicken works just fine!
- Uncooked orzo: This pasta shape soaks up all the lemony goodness. Just be careful not to overcook it, nobody likes mushy pasta!
- Extra-virgin olive oil: Adds a rich, full flavor and helps tie the salad together. Go for a good quality oil for the best taste!
- Freshly squeezed lemon juice: This is where that bright, zesty kick comes from! Always use fresh juice, bottled just doesn’t have the same zing.
- Block feta: It breaks down beautifully and adds a nice saltiness. If you can’t find it, fresh mozzarella pearls can do the trick, but the flavor will be milder.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If you want to avoid mushy orzo, keep an eye on the cooking time and aim for about 8-10 minutes for al dente.
- When serving, fresh lemon wedges add a zesty kick that really brightens up the dish.
- If the salad tastes bland after sitting, try squeezing some fresh lemon juice over it just before serving for extra flavor.
- For juicier chicken, marinate it in the dressing for at least 30 minutes before cooking to infuse flavor and moisture.
- If you’re short on protein, ensure you include ample chicken in the salad for a hearty meal that satisfies.
Serving Suggestions
- Serve lemon chicken orzo with crusty bread and butter. Grilled shrimp or scallops also pair well for added protein.
- This lemon chicken orzo can work in salads, wraps, or bowls. You might create lemon chicken orzo stuffed peppers or serve it on a bed of greens.
- Add a light vinaigrette or drizzle some fresh lemon juice before serving. This adds brightness and enhances the overall flavor.
Storage Guidelines
- To keep your lemon chicken orzo fresh, follow these storage tips:
- Refrigeration: Store in an airtight container in the fridge for up to 4 days. Serve cold or warm it before serving.
- Freezing: Place in a freezer bag, remove air, and seal tightly. Freeze for up to 3 months. Thaw in the fridge overnight.
- Layering: Divide into portions in plastic wrap or aluminum foil. Store in the fridge for up to 3 days for easy access.
Recipe Variations
- You can use rotisserie chicken instead of boneless skinless chicken tenders for a savory twist and ease in preparation.
- Add 1 teaspoon of dried oregano or 1 tablespoon of fresh dill for an aromatic flavor boost that complements the dish.
- Either fresh mozzarella pearls or crumbled goat cheese can be substituted for feta to change up the flavor profile.
- If making this salad for a larger group, scale the ingredients by 2 pounds of chicken and 2 pounds of orzo for a satisfying meal.
Did you make this recipe? Scroll down to leave a star rating and review!
Lemon Chicken Orzo Salad
A zesty and refreshing salad featuring grilled chicken, orzo, fresh vegetables, and a lemony dressing.
Equipment
- Large salad bowl
- Pot
- Cutting board
- Grill or skillet
Ingredients
- ½ cup extra-virgin olive oil (120 ml)
- ½ cup freshly squeezed lemon juice (120 ml)
- 2 tablespoons lemon zest (30 ml)
- 1 tablespoon Dijon mustard (15 ml)
- 1 tablespoon honey (15 ml)
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 1½ pounds boneless skinless chicken tenders (680 g)
- ½ tablespoon olive oil (7.5 ml)
- 1 teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 1 pound uncooked orzo (454 g)
- 2 cups thinly sliced Persian cucumbers (300 g)
- 2 cups halved cherry tomatoes (300 g)
- ¼ cup diced red onion (40 g)
- 1 cup halved, pitted kalamata olives (150 g)
- 8 ounces block feta (227 g) cut into ½” cubes
- ½ cup chopped fresh herbs of choice (15 g)
- 6 fresh lemon wedges
Instructions
- Start by marinating the chicken tenders in a mix of ½ tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and some of the lemon juice. Let it soak for about 15 minutes until it glistens and absorbs the citrusy flavors, being careful not to leave it too long to avoid excess salt.
- Heat your grill and cook the marinated chicken until it’s nicely charred and cooked through, which takes around 10 minutes. Keep a close watch to prevent overcooking.
- While the chicken is grilling, boil water in a pot and cook the orzo for about 8 minutes until al dente. Stir occasionally; it should be tender but firm. Avoid overcooking to prevent mushiness.
- Whisk together the remaining olive oil, lemon juice, lemon zest, Dijon mustard, honey, kosher salt, and black pepper until creamy.
- In a large bowl, mix the cooked orzo, sliced cucumbers, cherry tomatoes, red onion, kalamata olives, and feta cubes. Pour the dressing over the top and gently toss everything to combine without breaking up the feta too much.
- Top the salad with the grilled chicken and sprinkle with chopped fresh herbs. Serve with lemon wedges on the side for added freshness. For the best flavor, enjoy right away rather than letting it sit too long.
Notes
Storage Tips: Store in an airtight container in the fridge for up to 4 days. Serve cold or warm it up before serving.
Expert Tips: Monitor the orzo cooking time closely—aim for 8-10 minutes for al dente. Fresh lemon wedges can add extra zest when serving. If the salad loses flavor after sitting, a squeeze of fresh lemon juice right before serving can help. To ensure juicier chicken, marinate it in the dressing for at least 30 minutes before cooking.
Reheating Instructions: If serving warm, gently heat the salad in a skillet over low heat until warmed through, being careful not to overcook the chicken.
Serving Suggestions: Pair with crusty bread and butter, serve alongside grilled shrimp or scallops, or enjoy with refreshing cocktails or lemonades.
Recipe Variations: You can substitute feta with fresh mozzarella pearls. If you prefer, use rotisserie chicken instead of marinated chicken tenders; just be sure to remove the skin first. Adding more veggies like bell peppers or carrots or including chickpeas for additional protein and fiber can enhance the dish.
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