Grilled Lemon Herb Chicken Avocado Orzo Salad
A vibrant and refreshing salad featuring grilled lemon herb chicken, creamy avocado, and tender orzo pasta, perfect for summer days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 ripe avocado, diced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 teaspoons dried herbs (like oregano or thyme)
- Salt and pepper to taste
- Honey mustard vinaigrette (store-bought or homemade)
Instructions
- Cook the orzo pasta according to package instructions. Once done, drain it and let it cool in a large bowl, so it doesn’t clump together.
- Preheat your grill to medium-high heat for perfect grill marks.
- Prepare the marinade by mixing olive oil, lemon juice, dried herbs, salt, and pepper in a bowl.
- Marinate the chicken by placing it in the bowl with the marinade and ensuring it’s thoroughly coated. Allow to marinate for at least 30 minutes.
- Grill the chicken for about 6-7 minutes per side, or until fully cooked through with grill marks. Let it rest before slicing.
- Combine the cooled orzo, diced avocado, and sliced grilled chicken in a large bowl.
- Drizzle honey mustard vinaigrette over the salad mix and toss gently to combine.
- Serve your salad fresh, enjoying the burst of flavors on a sunny day!
Notes
Store components separately in airtight containers for up to 2 days in the fridge. Keep the vinaigrette separate to avoid sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg