Description
A vibrant and refreshing salad perfect for summer, featuring grilled chicken, orzo pasta, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 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
- Boil salted water in a pot and cook the orzo according to package instructions (8-10 minutes). Drain and rinse with cold water.
- Season the chicken breasts with olive oil, salt, and pepper, then grill over medium heat for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Let rest and then slice.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey or maple syrup, garlic, and seasoning until emulsified.
- In a large bowl, combine cooked orzo, grilled chicken, avocado, cherry tomatoes, red onion, feta cheese, and herbs. Pour the dressing over and toss gently.
- Chill in the refrigerator for 20-30 minutes for enhanced flavor or serve immediately.
Notes
Use fresh ingredients for the best flavor. Leftover chicken can be used to save time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 70mg