Ingredients
Method
- Boil salted water and cook orzo according to package instructions (8–10 minutes). Drain, rinse with cold water, and set aside.
- Season chicken with olive oil, salt, and pepper. Grill over medium heat for 5–6 minutes per side or until fully cooked. Let rest, then slice.
- Whisk together olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, salt, and pepper until emulsified.
- In a large bowl, combine orzo, grilled chicken, avocado, tomatoes, onion, feta, and herbs. Pour over the dressing and gently toss to combine.
- Refrigerate for 20–30 minutes for enhanced flavor or serve immediately.
Nutrition
Notes
Chicken Swap: If I don't feel like grilling, I use leftover rotisserie chicken or even pan-seared chicken thighs, and the salad turns out just as delicious.
Make Ahead Magic: I often prep the orzo and dressing a day ahead and keep them separate.
When I'm ready to serve, I just slice the avocado and chicken, toss everything together, and it's ready in minutes.
Storage Smarts: This salad keeps well in the fridge for about two days, but I always add the avocado fresh right before serving to avoid it turning brown and mushy.
Dressing Tip: I learned the hard way not to overshoot the vinegar mixture.
Start with half the dressing, toss, then add more to taste, because the orzo really soaks it up and can get too tangy.
Serving Idea: I love serving this salad in big lettuce cups for a fun, low-carb twist, or piling it on a bed of arugula for extra peppery freshness.
Common Mistake: Don't skip rinsing the orzo with cold water after cooking.
I once skipped this step and ended up with a sticky, clumpy mess instead of the light, fluffy pasta this salad needs.
Equipment Alternative: If you don't have a grill, a cast iron skillet or grill pan works perfectly.
I use mine all the time and get those nice char marks without firing up the outdoor grill.
