Servings
Font
Back
4.9 from 138 votes

Grilled Chicken and Vegetable Orzo Salad with Honey Lime Dressing

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 servings
Course: Main Course , Salad
Cuisine: American

Ingredients

  • 1 ¼ cups dried orzo pasta (about 227 g)
  • 4 to 5 to 5 boneless skinless chicken breasts about 2 pounds (see note)
  • 1 cup frozen corn thawed
  • 1 to 2 to 2 medium zucchini (about 340 g) cut into long sticks (about 4 pieces per zucchini)
  • 1 to 2 to 2 cups cherry tomatoes halved
  • ⅓ cup olive oil
  • ¼ cup fresh lime juice from about 3 large limes
  • 2 tablespoons white wine vinegar or unseasoned rice vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic finely minced or pressed through a garlic press
  • ¼ teaspoon coarse kosher salt
  • Pinch of black pepper I use coarsely ground
  • 2 cups baby arugula (about 113 g)
  • ¼ to ½ to ½ cup chopped fresh basil optional but delicious
  • ½ to 1 to 1 cup crumbled Feta cheese

Instructions

    Cup of Yum
  1. Cook orzo according to package directions until al dente. Drain and rinse with cold water. Set aside.
  2. Preheat grill to medium- or medium-high heat. Season the chicken on both sides lightly with salt and pepper (see note below about marinading chicken). Grill the chicken until cooked through, 4-5 minutes per side until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken. Let rest 4-5 minutes before cutting into bite-size pieces or thin slices.
  3. If your grill is big enough, add the zucchini while the chicken is cooking. Grill the zucchini until crisp-tender about 8-10 minutes, turning once or twice. Coarsely chop the zucchini into bite-size pieces. (See note below about cooking the zucchini in a skillet)
  4. For the dressing, whisk together the olive oil, lime juice, vinegar, honey, Dijon mustard, garlic, salt and pepper.
  5. In a large serving bowl, add the orzo, arugula, basil, corn, zucchini, and cherry tomatoes. Lightly toss. Add the grilled chicken on top and sprinkle the feta cheese over the salad.
  6. Serve immediately with the dressing alongside OR drizzle the dressing over the top of the entire salad and toss.

Notes

  • Alternate Cooking Methods: you could cook the zucchini in a skillet on the stovetop (similar to this recipe) rather than grilling. You could also broil the chicken in the oven or cook in a skillet if you don't have a grill. Conversely, you could use fresh corn and grill the corn along with the zucchini and chicken, slicing off the kernels once cooked. 
  • Frozen Corn: if using frozen corn that's been thawed, you can take it up a notch by lightly toasting the thawed corn in a skillet that's been preheated with a pat of butter and a drizzle of olive oil. Toss the corn in the hot skillet and cook until golden and sizzling. 
  • Amp up the Flavor: you can take the flavor of this salad up a notch if you have time (or remember) to marinade the chicken before grilling/cooking. This easy lemon and garlic chicken marinade goes great with the flavor profile of this salad.

Nutrition Information

Serving 1 Serving Calories 392kcal (20%) Carbohydrates 36g (12%) Protein 24g (48%) Fat 18g (28%) Saturated Fat 4g (20%) Cholesterol 59mg (20%) Sodium 345mg (14%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 392kcal 20%
Carbohydrates 36g 12%
Protein 24g 48%
Fat 18g 28%
Saturated Fat 4g 20%
Cholesterol 59mg 20%
Sodium 345mg 14%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.