Name: Grilled Chicken Orzo Salad with Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts or thighs; 1 cup orzo pasta; 1 ripe avocado, diced; 1 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/4 red onion, thinly sliced (optional); 2 tbsp fresh parsley or basil, chopped; 2 tbsp olive oil (plus more for grilling); 2 tbsp lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; Salt and pepper to taste

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Grilled Chicken Orzo Salad with Avocado is a light yet satisfying dish packed with fresh flavors, vibrant colors, and wholesome ingredients. It combines tender grilled chicken, creamy avocado, and al dente orzo pasta tossed with herbs, lemon, and a simple dressing. Whether I’m serving it warm or chilled, it always hits the spot.

Why I Love This Recipe

I love this recipe because it’s the perfect balance of protein, carbs, and healthy fats. It’s filling but doesn’t feel heavy, and the ingredients are fresh and easy to find. The grilled chicken adds flavor and heartiness, the orzo keeps it comforting, and the avocado gives it that creamy finish I can’t resist. It works as a main dish or a side, and it’s great for meal prep too. Grilled Chicken Orzo Salad with Avocado

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Orzo pasta
Ripe avocado, diced
Cherry tomatoes, halved
Cucumber, diced
Red onion, thinly sliced (optional)
Fresh parsley or basil, chopped
Olive oil
Lemon juice
Dijon mustard
Garlic, minced
Salt and pepper

Directions

I season the chicken with olive oil, salt, pepper, and a little garlic or lemon zest if I want extra flavor.
I grill the chicken over medium-high heat for 5–6 minutes per side until fully cooked, then let it rest before slicing.
While the chicken cooks, I bring a pot of salted water to a boil and cook the orzo according to package instructions. I drain and let it cool slightly.
In a large bowl, I whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the dressing.
I toss the orzo with the dressing, then stir in the tomatoes, cucumber, onion, and chopped herbs.
I add the grilled chicken slices and gently fold in the diced avocado just before serving to keep it fresh and creamy.
I finish it with a little more lemon juice or a drizzle of olive oil, depending on the flavor balance.

Servings and Timing

This recipe serves 4–6.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Add cheese: I crumble feta or goat cheese into the salad for a tangy bite.
Make it vegetarian: I leave out the chicken and add chickpeas or white beans for protein.
Use different grains: I swap the orzo for quinoa, farro, or couscous.
Spicy version: I add red pepper flakes or a dash of hot sauce to the dressing.
Herb swap: I use dill, mint, or cilantro for a different flavor twist.

Storage/Reheating

I store the salad (without avocado) in an airtight container in the fridge for up to 3 days. I add freshly diced avocado just before serving so it doesn’t brown. This salad is best served cold or at room temperature, so there’s no need to reheat. Grilled Chicken Orzo Salad with Avocado

FAQs

Can I make this ahead of time?

Yes, I prep all the components ahead and assemble the salad just before serving. I add the avocado last to keep it from browning.

What’s the best way to grill the chicken?

I grill it over medium-high heat and flip it once to get nice grill marks. I make sure the internal temperature reaches 165°F for safe and juicy chicken.

Can I serve this warm?

Yes, I sometimes serve the orzo and grilled chicken warm with the fresh veggies tossed in—it’s comforting and fresh at the same time.

What kind of avocado works best?

I use ripe but firm avocados so they hold their shape in the salad. I avoid very soft ones for this recipe.

What should I serve this with?

It’s a full meal on its own, but I sometimes serve it with pita bread, grilled veggies, or a light soup on the side.

Conclusion

Grilled Chicken Orzo Salad with Avocado is one of my favorite fresh meals. It’s easy to make, full of texture and flavor, and versatile enough for lunch, dinner, or meal prep. Whether I’m cooking for myself or feeding a group, it’s always a hit.