Grilled Chicken Orzo Salad
This Grilled Chicken Orzo Salad is a refreshing dish packed with flavor, featuring grilled chicken, orzo pasta, fresh vegetables, and a zesty cilantro lime dressing.
Equipment
- Grill
- Pot for cooking orzo
- Blender or food processor for dressing
Ingredients
- 16 ounces orzo cooked
- 2 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika (5g)
- 1 teaspoon garlic powder (5g)
- kosher salt and pepper to taste
- 4 green onions thinly sliced
- 1 handful fresh cilantro (about 1/2 cup) chopped
- 1 avocado cubed
- 3 tablespoons lime juice (45ml) freshly squeezed
- 1 ½ tablespoons honey (22.5g)
- ¼ cup extra virgin olive oil (60ml)
- 2 garlic cloves minced or pressed
- ¼ teaspoon salt (1.5g)
- ¼ teaspoon pepper (1.5g)
- crushed red pepper flakes pinch
Instructions
- Start by sprinkling smoked paprika, garlic powder, kosher salt, and pepper on both sides of your chicken breasts. This step is essential for packing in flavor, so do not skimp on it.
- Place the seasoned chicken on a hot grill, cooking until it is nice and charred, feeling firm to the touch. Cooking it just right keeps the chicken juicy, so do not walk away; overcooking can lead to dryness.
- Whisk together lime juice, honey, minced garlic, salt, pepper, crushed red pepper flakes, and olive oil in a bowl. As you mix, the bright citrus scent should fill the kitchen. If the dressing is too thick, adjust with a little water or additional lime juice.
- Get your orzo boiling in salted water until it is al dente, then drain and rinse it with cold water. Rinsing stops the cooking process, which is key to preventing mushiness.
- In a large bowl, toss the cooked orzo with the grilled chicken, green onions, fresh cilantro, and avocado. Mix gently to avoid mashing the avocado while stirring.
- Drizzle the cilantro lime dressing over your salad and give it a light toss. You can serve it right away or chill it in the fridge for a bit; just keep it covered to avoid browning the avocado.
Notes
Store in a sealed container in the fridge for up to a few days. If chicken tends to get dry, use a meat thermometer; aim for 165°F for juicy results.
When preparing the dressing ahead, allow it to sit in the fridge for flavor melding. For pasta that maintains its texture, follow package instructions closely and rinse the orzo under cold water right after cooking.
If you have leftovers, reheat in a microwave on medium power in 30-second intervals until warm.
Serve with a side of crusty bread or pair with grilled vegetables. Top with extra fresh herbs or nuts as desired.
Add cherry tomatoes for sweetness or include black beans for added protein. You can also mix in roasted corn for extra texture.
Choose high-quality fresh herbs for the best flavor in your dish. If necessary, you can substitute orzo with quinoa, couscous, or rice according to preference.