Description
Get ready to savor the fresh and flavorful combination of Grilled Chicken Orzo Salad! This Mediterranean-inspired dish is the perfect summer meal, featuring tender grilled chicken, al dente orzo pasta, and a vibrant assortment of crisp veggies. With a tangy lemon dressing tying it all together, this salad is a delightful balance of textures and tastes that’s sure to delight your taste buds.
Ingredients
Scale
- 2 pound boneless, skinless chicken breasts
- 2 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup orzo pasta, uncooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely diced
- 1/4 cup Kalamata olives, pitted and halved
- 1/3 cup feta cheese, crumbled
- 2 cup fresh arugula or baby spinach
- Fresh basil or parsley, chopped
- 1/4 cup olive oil for dressing
- 2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil, then add the orzo and cook according to the package instructions, typically 8 to 10 minutes, until it’s al dente. Drain the orzo and give it a quick rinse with cold water to stop the cooking process. Transfer the cooked orzo to a large mixing bowl.
- Coat the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Preheat your grill to medium-high heat and grill the chicken for 5 to 6 minutes per side, or until it reaches an internal temperature of 165°F. Once cooked, let the chicken rest for 5 minutes before slicing or dicing it into bite-sized pieces.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined and emulsified.
- In the large bowl with the cooked orzo, add the cherry tomatoes, diced cucumber, red onion, Kalamata olives, crumbled feta cheese, and fresh arugula or spinach. Toss in the grilled chicken and drizzle the lemon dressing over the top. Gently toss everything together until the salad is evenly coated.
Notes
This Grilled Chicken Orzo Salad is best served immediately but holds up well in the refrigerator for up to 2 days. Store the salad in an airtight container and the dressing separately. When ready to serve, toss the salad with the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg