Grilled Chicken and Avocado Orzo Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Grilled Chicken and Avocado Orzo Salad
Description
The recipe combines cooked orzo pasta with sliced grilled chicken seasoned simply with smoked paprika, garlic powder, salt, and pepper. Fresh elements such as sliced green onions, chopped cilantro, and diced avocado add brightness and creaminess. A homemade cilantro lime vinaigrette made with lime juice, honey, fresh cilantro, garlic, red pepper flakes, and olive oil brings a tangy and mildly sweet dressing that ties the ingredients together.
Grilling the chicken imparts a charred flavor and keeps the meat juicy, while cooking the orzo separately allows its tender texture to absorb the zesty dressing without becoming mushy. The avocado provides a soft contrast to the crisp herbaceous notes and the firm pasta.
This salad can be served slightly warm or chilled, making it a versatile option for lunch, light dinner, or potluck gatherings. Adjust seasoning after tossing to achieve balanced flavor.
Ingredients
- 16 ounces orzo cooked
- 2 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt kosher salt
- black pepper kosher salt
- 4 green onion thinly sliced
- 1 cilantro handful, fresh
- 1 avocado cubed
cilantro lime vinaigrette
- 3 tablespoons lime juice freshly squeezed
- 1 ½ tablespoons honey
- ¼ cup cilantro fresh
- 2 garlic minced or pressed, cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch red pepper flakes crushed
- ⅓ cup extra virgin olive oil
Instructions
- As a note, I love to make the cilantro lime dressing first. You can even make it a few hours ahead of time and stick it in the fridge!
- Preheat your grill to the highest setting. Let it heat up for 10 minutes.
- Bring a pot of salted water to a boil and cook the orzo according to the package directions.
- Season the chicken breasts all over with the paprika and garlic powder, along with a big pinch of salt and pepper. Place the chicken on the grill grates. Grill for 5 minutes, then flip over and grill for 5 minutes more, or until the internal temperature reaches 165 degrees F. Remove the chicken and let it rest for 10 minutes. After 10 minutes, slice or chop the chicken.
- Toss the orzo with half of the cilantro lime vinaigrette. Stir in the green onions and cilantro. Add the chicken and toss. If serving now, toss in the avocado. I love to serve this cool/room temperature, but you can also serve it warm! Taste and season with more salt and pepper if necessary.
- Drizzle on extra dressing and serve!
cilantro lime vinaigrette
- In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
User Reviews
Overall Rating
5
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