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A close-up overhead view of a vibrant Grilled Chicken Avocado Orzo Salad served in a rustic bowl, topped with sliced grilled chicken and fresh avocado.

Grilled Chicken Avocado Orzo Salad

This orzo salad combines juicy grilled chicken, creamy avocado, and a vibrant cilantro lime dressing for a balanced and satisfying meal. It is perfect for meal prep or warm-weather dining and visually appealing for Pinterest sharing.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 boneless skinless chicken breasts about 8 ounces each
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the orzo salad
  • 16 ounces orzo pasta
  • 4 green onions thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1 large avocado diced
For the cilantro lime dressing
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1/4 cup fresh cilantro
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pinch crushed red pepper flakes
  • 1/3 cup olive oil

Equipment

  • grill or grill pan
  • Large pot
  • Blender or food processor
  • Large bowl

Method
 

  1. Bring a large pot of salted water to a boil and cook the orzo according to package directions until tender. Drain and rinse briefly with cool water, then set aside.
  2. Preheat a grill or grill pan to medium high heat. Lightly oil the grates.
  3. Season the chicken breasts with smoked paprika, garlic powder, salt, and black pepper on both sides.
  4. Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Transfer to a plate and rest for 5 minutes, then slice into strips.
  5. In a blender or small food processor, combine lime juice, honey, cilantro, garlic, salt, black pepper, and crushed red pepper flakes. Blend while slowly adding olive oil until smooth.
  6. In a large bowl, toss the cooked orzo with half of the dressing until evenly coated.
  7. Add the green onions and chopped cilantro, mixing gently to combine.
  8. Add the sliced chicken and toss lightly. Fold in the diced avocado just before serving to keep it fresh.
  9. Drizzle the remaining dressing over the top and serve chilled or at room temperature.

Notes

For best texture, add the avocado right before serving and store any leftovers without it to prevent browning.