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Grilled Chicken Orzo Salad with Avocado

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A fresh and satisfying orzo salad with grilled chicken, creamy avocado, and crisp vegetables, all tossed in a bright lemon Dijon dressing.

Ingredients

  • 1 cup orzo pasta
  • 2 grilled chicken breasts (sliced)
  • 1 avocado (diced)
  • 1 cup cherry tomatoes (halved)
  • 1 cucumber (chopped)
  • 1/4 cup red onion (thinly sliced)
  • 2 tbsp fresh parsley (chopped)
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 clove garlic (minced)
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Cook orzo in salted water according to package instructions until tender. Drain and let cool slightly.
  2. Season chicken with salt, pepper, and olive oil, then grill over medium heat until fully cooked and lightly charred. Let rest and slice.
  3. In a large bowl, combine cooked orzo, sliced chicken, diced avocado, cherry tomatoes, cucumber, and red onion.
  4. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper.
  5. Pour dressing over the salad and toss gently to combine.
  6. Sprinkle with fresh parsley and adjust seasoning if needed.
  7. Serve immediately or chill before serving.

Notes

  • Add avocado just before serving to keep it fresh.
  • Use leftover chicken for a quicker version.
  • Feta cheese makes a great tangy addition.
  • To refresh leftovers, add a splash of lemon juice or olive oil.
  • Serve chilled or slightly warm based on preference.

Nutrition

Find it online: https://cookedbymaya.com/grilled-chicken-orzo-salad-with-avocado/