Description
A refreshing and satisfying dish perfect for summer picnics, barbecues, or quick lunches, packed with flavors and wholesome ingredients.
Ingredients
- 1 cup uncooked orzo
- 2 grilled chicken breasts, sliced
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- ⅓ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- 2 tbsp chopped fresh cilantro or parsley
- 1 tbsp olive oil (for grilling chicken)
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove, finely minced
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook the orzo according to package instructions (about 8-10 minutes).
- Drain the orzo and rinse with cold water to stop cooking.
- Season chicken with olive oil, salt, and pepper, then grill over medium heat for 5-6 minutes per side until fully cooked. Let rest, then slice.
- In a small bowl, whisk together extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until emulsified.
- In a large bowl, combine the cooked orzo, sliced grilled chicken, diced avocado, halved cherry tomatoes, thinly sliced red onion, crumbled feta, and fresh herbs.
- Drizzle dressing over the salad and toss gently to combine.
- Refrigerate for 20-30 minutes before serving or enjoy immediately.
Notes
For best flavor, use fresh herbs and let the salad chill to allow the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean