This grilled chicken orzo salad makes a vibrant, satisfying lunch or dinner. Tender orzo is coated in a bright cilantro-lime vinaigrette and combined with grilled chicken, creamy avocado, scallions and fresh herbs. It’s excellent for meal prep and leftovers keep well.
A bowl this vividly green will brighten any day.
This recipe is versatile: a hearty lunch, an easy dinner, or a side for gatherings. I prefer it chilled or at room temperature with generous chunks of avocado and lots of fresh herbs for brightness and texture.
The idea started from keeping flavorful vinaigrettes on hand and building simple grain bowls throughout the week. Having a jar of dressing ready makes quick, varied meals possible and keeps weeknight dinners interesting.
The orzo tossed in cilantro-lime dressing is so flavorful it could almost be served on its own. I usually toss the orzo with the dressing first, then add the remaining components so everything gets evenly coated.
This salad works warm or cold and improves as it sits, making it perfect for leftovers.
Overview
Start with a cilantro-lime vinaigrette: bright, herbaceous and slightly sweet. It stores well in the fridge and pairs beautifully with pasta salads, grain bowls and grilled proteins.
Orzo is my go-to base for this salad, but you can substitute quinoa, couscous, bulgur or rice if you prefer. Serve warm or chilled; it’s ideal for make-ahead lunches or quick dinners.
I like to grill the chicken with smoked paprika, garlic powder, salt and pepper. The grill adds a smoky, summery note that complements the bright dressing. A rotisserie chicken also works if you need to save time.
Load the salad with fresh green ingredients: avocado, cilantro and thinly sliced scallions. If you’re prepping ahead for lunches, add the avocado just before serving to keep it fresh.
This salad is also a great clean-out-the-fridge dish—toss in cherry tomatoes, corn, peppers or leftover roasted vegetables. You can even grill vegetables alongside the chicken for more smoky flavor.
It’s a fresh, fun dish to eat, and the vibrant green color makes it especially appealing to kids and adults alike.
Grilled Chicken Orzo Salad
Grilled Chicken and Avocado Orzo Salad
4 people
Ingredients
- 16 ounces orzo, cooked
- 2 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Kosher salt and pepper
- 4 green onions, thinly sliced
- 1 handful fresh cilantro
- 1 avocado, cubed
Cilantro Lime Vinaigrette
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 1/4 cup fresh cilantro
- 2 garlic cloves, minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch crushed red pepper flakes
- 1/3 cup extra virgin olive oil
Instructions
- Make the cilantro-lime vinaigrette first. It can be prepared a few hours ahead and chilled.
- Preheat the grill to high and let it heat for about 10 minutes.
- Bring a pot of salted water to a boil and cook the orzo according to package directions. Drain and set aside.
- Season the chicken breasts with smoked paprika, garlic powder, salt and pepper. Grill for about 5 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest 10 minutes, then slice or chop.
- Toss the cooked orzo with half of the cilantro-lime vinaigrette. Add the sliced green onions and chopped cilantro, then toss in the chicken. If serving immediately, gently fold in the avocado. This salad is delicious warm, at room temperature, or chilled. Taste and adjust salt and pepper as needed.
- Drizzle with extra dressing and serve.
Cilantro Lime Vinaigrette
- In a blender or food processor, combine lime juice, honey, garlic, cilantro, salt, pepper, red pepper flakes and olive oil. Blend until smooth; a few cilantro bits may remain. Store in a sealed container in the fridge for several days.
Doesn’t get much greener!