Description
A vibrant and nourishing salad that combines grilled chicken, orzo, and fresh vegetables, perfect for summer gatherings.
Ingredients
Scale
- 2 cups orzo pasta
- 1 pound grilled chicken breast, sliced
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the orzo: Start by filling a medium pot with water and bring it to a boil. Add salt and toss in the orzo. Cook according to package directions, usually about 8-10 minutes, or until al dente.
- Prepare the grilled chicken: Heat your grill over medium-high heat. Season the chicken breasts and grill for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F.
- Chop the veggies: Dice the red onion, halve the cherry tomatoes, and chop the cilantro. Place everything in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, and salt and pepper.
- Combine: Once the orzo is cooked, drain and rinse it under cold water. Add the orzo to the bowl with the veggies, slice the grilled chicken, and toss everything with the dressing.
- Fold in the diced avocados right before serving to keep them intact.
Notes
Feel free to customize with ingredients like feta cheese, nuts, or different vegetables for variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: grilled chicken, orzo salad, avocado salad, summer salad, healthy salad