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Light Fresh Grilled Chicken Orzo Salad with Avocado

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A refreshing summer salad featuring grilled chicken, orzo pasta, and creamy avocado, perfect for any gathering.

Ingredients

Scale
  • 1 cup orzo pasta
  • 2 boneless skinless chicken breasts
  • 1 avocado
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 lemon
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente, about 7-9 minutes. Once cooked, drain and rinse under cold water to cool.
  2. Brush the chicken breasts with 1 tablespoon of olive oil, then season with oregano, salt, and pepper. Preheat the grill over medium heat.
  3. Place the seasoned chicken on the grill and cook for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
  4. Cut the avocado in half, remove the pit, and dice the flesh into bite-sized pieces. Place in a large mixing bowl.
  5. Add the cooked orzo, halved tomatoes, diced cucumber, and chopped onion to the mixing bowl with the avocado.
  6. In a small bowl, juice the lemon, add the remaining olive oil, season with salt and pepper, and whisk to combine.
  7. Pour the dressing over the salad and gently toss until well-coated.
  8. Top the salad with the sliced chicken, and serve immediately or chill before serving.

Notes

For a Mediterranean twist, consider adding feta cheese or olives. You can also substitute chicken with shrimp or chickpeas.

Nutrition

Find it online: https://recypez.com/light-fresh-grilled-chicken-orzo-salad-avocado/

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