Every summer, my family and I would gather in our backyard, the air buzzing with laughter and the scent of something delicious sizzling on the grill. One of our absolute favorites was what I like to call my Grilled Chicken Orzo Salad. It became our go-to dish for those warm evenings when we craved something light yet satisfying. The combination of tender grilled chicken, fresh vegetables, and zesty dressing always made it a hit. I can still picture my kids running around with sticky fingers, stealing bites as I plated it up, their joy radiating like the sun setting behind us.
This Grilled Chicken Orzo Salad is perfect for summer gatherings, picnics, or simply a cozy dinner at home. It's brimming with vibrant colors and flavors, and it’s so easy to whip together that you’ll find yourself making it time and again. Whether you’re hosting a barbecue or just want a refreshing meal, this salad will surely capture the essence of those carefree summer days.
Why You’ll Love "Grilled Chicken Orzo Salad"
- Quick and easy prep, ready in just 25 minutes!
- Family-friendly with flavors that please both kids and adults.
- Perfect for summer gatherings, picnics, or light weeknight dinners.
- Minimal ingredients make it budget-friendly and simple to prepare.
- This salad is gluten-free, making it a great choice for various dietary needs.
- Leftovers keep well in the fridge, making it a perfect make-ahead option.
Ingredients You’ll Need
- 1 cup uncooked orzo
- 2 grilled chicken breasts, sliced (I love using organic chicken for better flavor!)
- 1 ripe avocado, diced (Make sure it's perfectly ripe; it adds creaminess!)
- ½ cup cherry tomatoes, halved (You can use any color for extra visual appeal.)
- ⅓ cup feta cheese, crumbled (Go for a good quality feta; it makes a difference!)
- ¼ cup red onion, thinly sliced (Soak in water for a few minutes to mellow the flavor.)
- 2 tablespoon chopped fresh cilantro or parsley (Whichever you prefer; both add freshness!)
- 1 tablespoon olive oil (for grilling chicken)
- Salt and pepper to taste
- ¼ cup extra virgin olive oil (A good quality oil enhances the dressing.)
- 2 tablespoon red wine vinegar (You could swap for apple cider vinegar if needed.)
- 1 tablespoon lemon juice (Fresh-squeezed is best for bright flavor!)
- 1 teaspoon Dijon mustard (Adds a nice tang; feel free to use grainy mustard for a twist.)
- 1 teaspoon honey or maple syrup (Adjust to your taste for sweetness.)
- 1 garlic clove, finely minced (Fresh garlic is the way to go for the best flavor!)
- Salt and pepper to taste
Step-by-Step Instructions
Preheat the Grill
First things first, let’s get that grill fired up! Preheat your grill to medium-high heat. If you’re using a grill pan, you can do the same on your stovetop. A little oil on the grates will help keep your chicken from sticking, so brush them lightly with some olive oil before you start grilling.
Cook the Orzo
While the grill is warming up, go ahead and cook your orzo. Bring a pot of salted water to a boil, then add 1 cup of uncooked orzo. Cook according to the package instructions, usually around 8 to 10 minutes, until it’s al dente. Once it’s done, drain it well and let it cool. Don’t panic if it looks a little sticky; it’ll loosen up as it cools!
Grill the Chicken
Now, let’s get that chicken on the grill! Take your two seasoned chicken breasts and place them on the hot grill. Grill for about 6-7 minutes on each side, or until they’ve got those beautiful grill marks and are cooked through (aim for an internal temperature of 165°F). Once done, remove them from the grill and let them rest for a few minutes before slicing. This helps keep them juicy!
Combine the Ingredients
In a large bowl, you’re going to mix all the delicious components. Start by adding the cooled orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, crumbled feta cheese, thinly sliced red onion, and chopped cilantro or parsley. It’s like a colorful party in a bowl! Gently toss everything together to combine those flavors without mashing the avocado.
Make the Dressing
Let’s whip up that zesty dressing! In a separate bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of fresh lemon juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey or maple syrup, and 1 minced garlic clove. Season with salt and pepper to taste. Give it a good whisk until it’s well combined and emulsified. Taste it and adjust the seasoning if you want a little more zing!
Toss the Salad
Now, pour that tasty dressing over your salad mixture in the big bowl. Gently toss everything together until the salad is evenly coated with that bright, flavorful dressing. Don’t worry if it looks a little runny at first; the orzo will soak up some of that goodness as it sits.
Serve
And just like that, you’re ready to serve! You can enjoy this salad immediately or let it chill in the fridge for up to an hour before serving to let those flavors mingle a bit more. It’s perfect served cold or at room temperature, so it’s great for picnics or barbecues. Just remember, if you’re serving it later, give it a little toss again before presenting it to your guests!
Variations
- Add seasonal veggies like zucchini or bell peppers for extra crunch.
- Substitute grilled shrimp or tofu for a different protein option.
- Use quinoa instead of orzo for a protein-packed twist.
- Try a creamy dressing with Greek yogurt for a richer flavor.
- Incorporate fruits like peaches or strawberries for a sweet touch.
Serving and Storage Tips
Serving
This salad shines when served chilled or at room temperature. Garnish with extra cilantro or parsley for a pop of color. Pair it with crusty bread or grilled vegetables for a complete meal.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, consider omitting the avocado and feta before freezing, as they don’t freeze well. Thaw in the fridge overnight before enjoying!
Helpful Notes
- For added protein, consider tossing in some chickpeas or white beans.
- Use gluten-free orzo if you need a gluten-free option; many brands offer this now.
- Feel free to swap out feta for goat cheese or omit it for a dairy-free version.
- Adding a pinch of red pepper flakes can give your dressing a nice kick!
- This salad can be a fantastic base for meal prep; just keep the dressing separate until serving.
Frequently Asked Questions
Can I make this salad in advance?
Absolutely! This salad can be made a day in advance. Just keep the dressing separate until you're ready to serve to ensure everything stays fresh and flavorful. It’s a great make-ahead option for parties or busy weeknights!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’ve added avocado, it may brown a bit, but it will still taste great. Just give it a good toss before serving again!
Can I substitute the chicken?
Yes, you can definitely substitute the chicken! Grilled shrimp, tofu, or even chickpeas work wonderfully as alternatives. Just make sure to adjust the cooking times accordingly, especially if you’re using a different protein.
Is this salad gluten-free?
Yes! The salad is gluten-free as long as you use gluten-free orzo. Many brands now offer gluten-free options, so you can enjoy this delicious dish without any worries!
What are some good add-ins?
For extra flavor and nutrition, consider adding ingredients like cucumbers, bell peppers, or even nuts like almonds or walnuts for crunch. Fresh herbs like dill or basil can also elevate the flavor profile beautifully!
Final Thoughts
There you have it, my friends! This Grilled Chicken Orzo Salad is not just a meal; it’s a celebration of summer flavors and memories waiting to be made. I hope you give it a try and find as much joy in it as my family and I do. Whether it’s a backyard barbecue or a simple weeknight dinner, it’s sure to be a hit. So grab your ingredients, gather your loved ones, and let the laughter fill your kitchen while you whip up this delightful dish. Happy cooking!
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Grilled Chicken Orzo Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A refreshing grilled chicken orzo salad perfect for summer.
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
- 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
- Cook the orzo according to package instructions. Drain and let cool.
- Grill the chicken breasts and slice them.
- In a large bowl, combine the orzo, grilled chicken, avocado, cherry tomatoes, feta cheese, red onion, and cilantro or parsley.
- In a separate bowl, whisk together the dressing ingredients: olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Season with additional salt and pepper to taste.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
- This salad can be made a day in advance.
- Feel free to add other vegetables like cucumbers or bell peppers.
- Adjust the dressing to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling and mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Grilled Chicken Orzo Salad, Summer Salad, Healthy Salad
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