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A bowl of Grilled Chicken Orzo Salad with Avocado, featuring sliced grilled chicken, orzo pasta, cherry tomatoes, cucumber, and red onion.

Grilled Chicken Orzo Salad with Avocado

This Grilled Chicken Orzo Salad with Avocado is a bright and satisfying meal filled with smoky grilled chicken, tender orzo, creamy avocado, and crisp fresh vegetables tossed in a simple lemon dressing. Perfect for meal prep, lunches, or an easy warm weather dinner, this salad is both refreshing and high protein.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 pound boneless skinless chicken breasts
  • 1 cup dry orzo pasta
  • 1 tablespoon olive oil for chicken
  • 1 teaspoon kosher salt divided
  • 0.5 teaspoon black pepper divided
  • 1 teaspoon garlic powder
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 avocado diced
  • 0.25 cup red onion finely diced
  • 2 tablespoons chopped fresh parsley
For the Dressing
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil

Equipment

  • Large pot
  • grill or grill pan
  • Cutting board
  • Large bowl
  • Small bowl

Method
 

  1. Bring a large pot of salted water to a boil. Cook the orzo according to package directions until tender. Drain and rinse under cold water.
  2. Preheat a grill or grill pan to medium high heat.
  3. Rub the chicken breasts with olive oil, half the salt, black pepper, and garlic powder.
  4. Grill the chicken for 5 to 6 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
  5. In a large bowl combine the cooked orzo, cherry tomatoes, cucumber, avocado, red onion, and parsley.
  6. In a small bowl whisk together the lemon juice, remaining olive oil, remaining salt, and remaining black pepper.
  7. Pour the dressing over the salad and toss gently to combine.
  8. Top with sliced grilled chicken and serve immediately.

Notes

This salad is best served fresh but can be refrigerated for up to 2 days. Add the avocado just before serving to keep it vibrant and creamy.