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Grilled Chicken and Avocado Orzo Salad Recipe

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4.3 from 88 reviews

This Grilled Chicken and Avocado Orzo Salad is a vibrant, satisfying dish combining smoky grilled chicken, creamy avocado, and tender orzo pasta tossed in a zesty cilantro lime vinaigrette. Perfect for a light lunch or dinner, it can be served warm or at room temperature, offering a fresh and healthy meal packed with flavor.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 16 ounces orzo, cooked
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Kosher salt and pepper, to taste
  • 4 green onions, thinly sliced
  • 1 handful fresh cilantro
  • 1 avocado, cubed

Cilantro Lime Vinaigrette

  • 3 tablespoons freshly squeezed lime juice
  • 1 ½ tablespoons honey
  • ¼ cup fresh cilantro
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes
  • ⅓ cup extra virgin olive oil

Instructions

  1. Prepare the Cilantro Lime Vinaigrette: In a blender or food processor, combine the lime juice, honey, garlic, fresh cilantro, salt, pepper, crushed red pepper flakes, and olive oil. Blend until smooth, though some cilantro pieces may remain. The dressing can be made a few hours ahead and refrigerated.
  2. Preheat the Grill: Heat your grill to the highest setting and allow it to preheat for 10 minutes to ensure perfect searing.
  3. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain and set aside.
  4. Season and Grill the Chicken: Season chicken breasts evenly with smoked paprika, garlic powder, salt, and pepper. Place the chicken on the grill grates and cook for 5 minutes. Flip and grill for an additional 5 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 10 minutes before slicing or chopping.
  5. Toss the Salad: In a large bowl, toss the cooked orzo with half of the cilantro lime vinaigrette. Add sliced green onions and fresh cilantro, then mix in the grilled chicken pieces. If serving immediately, gently fold in the cubed avocado. This salad can be served warm or at room temperature. Adjust salt and pepper to taste.
  6. Serve: Drizzle additional cilantro lime vinaigrette over the salad before serving for extra flavor.

Notes

  • The cilantro lime vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days.
  • Allowing the grilled chicken to rest after cooking helps retain juices and keeps it moist and tender.
  • If avocado is not consumed immediately, toss it in a little lime juice to prevent browning.
  • This dish can be served warm, chilled, or at room temperature, making it versatile for any season.
  • Leftover salad can be refrigerated and enjoyed within 2 days for best freshness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Find it online: https://ellarecipe.com/grilled-chicken-and-avocado-orzo-salad-recipe/