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Homemade Grilled Chicken Orzo Salad with Avocado. recipe photo
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Grilled Chicken Orzo Salad with Avocado.

A bright, grilled chicken and orzo salad tossed with a cilantro-lime vinaigrette and creamy avocado.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 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
  • 3 tablespoons freshly squeezed lime juice
  • 1.5 tablespoons honey
  • 1/4 cup fresh cilantro
  • 2 cloves garlic minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

Instructions

  • Make the cilantro-lime vinaigrette by combining lime juice, honey, minced garlic, 1/4 cup cilantro, 1/4 teaspoon salt, 1/4 teaspoon pepper, pinch of red pepper flakes, and 1/3 cup olive oil in a blender or food processor; blend until smooth or mostly smooth. Chill if making ahead.
  • Preheat the grill to high and let it heat for about 10 minutes.
  • Bring a large pot of salted water to a boil and cook the orzo according to package directions; drain and transfer to a large bowl.
  • Season the chicken breasts all over with smoked paprika, garlic powder, and a generous pinch of kosher salt and black pepper.
  • Grill the chicken 5 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Remove from the grill and let rest 10 minutes, then slice or chop.
  • Toss the cooked orzo with half of the cilantro-lime vinaigrette, then stir in the sliced green onions and the handful of chopped cilantro.
  • Add the sliced or chopped grilled chicken to the orzo and gently toss to combine.
  • If serving immediately, fold in the cubed avocado and drizzle additional dressing as desired; serve warm or at room temperature.

Equipment

  • Grill or Grill Pan
  • Large Pot
  • Large Bowl
  • Blender or food processor
  • Cutting Board
  • Knife
  • Tongs

Notes

  • You can make the dressing a few hours ahead and refrigerate it.
  • Cook orzo according to package instructions for best texture.
  • Let chicken rest before slicing to keep it juicy.
  • Add avocado at the end to prevent browning.