Grilled Chicken and Avocado Orzo Salad Recipe
This Grilled Chicken and Avocado Orzo Salad is a vibrant and flavorful dish perfect for lunch or dinner. Featuring tender grilled chicken breasts seasoned with smoked paprika and garlic powder, combined with al dente orzo pasta, creamy avocado, fresh cilantro, and scallions, all tossed in a zesty cilantro lime vinaigrette. The salad can be enjoyed warm or at room temperature, making it ideal for meal prep or leftovers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Salad Ingredients
- 16 ounces orzo, cooked
- 2 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Kosher salt and pepper, to taste
- 4 green onions, thinly sliced
- 1 handful fresh cilantro
- 1 avocado, cubed
Cilantro Lime Vinaigrette
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch crushed red pepper flakes
- ⅓ cup extra virgin olive oil
Instructions
- Make the Cilantro Lime Vinaigrette: In a blender or food processor, combine lime juice, honey, minced garlic, fresh cilantro, salt, pepper, crushed red pepper flakes, and olive oil. Blend until smooth, leaving some cilantro pieces for texture. Set aside or refrigerate until ready to use.
- Preheat the Grill: Heat your grill to the highest setting and allow it to heat for 10 minutes to ensure a good sear.
- Cook Orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to package directions until al dente. Drain and set aside.
- Season and Grill Chicken: Season chicken breasts evenly with smoked paprika, garlic powder, kosher salt, and pepper. Place on the hot grill grates and cook for 5 minutes on one side. Flip and grill for an additional 5 minutes or until the internal temperature reaches 165°F (75°C).
- Rest and Slice Chicken: Remove chicken from the grill and let it rest for 10 minutes to allow juices to redistribute. After resting, slice or chop the chicken into bite-sized pieces.
- Assemble the Salad: Toss the cooked orzo with half of the cilantro lime vinaigrette. Stir in sliced green onions and fresh cilantro. Add the grilled chicken and gently toss to combine. If serving immediately, fold in the cubed avocado.
- Serve and Garnish: Taste and adjust seasoning with additional salt and pepper as needed. Drizzle with remaining vinaigrette and serve warm or at room temperature.
Notes
- The cilantro lime vinaigrette can be prepared several hours ahead and chilled for enhanced flavor.
- Leftover salad keeps well refrigerated for up to 2 days; add avocado fresh when serving for best texture.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- For a spicier kick, increase the crushed red pepper flakes in the vinaigrette.
