Grilled Chicken Avocado Orzo Salad

If you’re looking for a refreshing and hearty meal, this Lemon Herb Chicken Avocado Orzo Salad is just what you need! It’s packed with flavor and feels light enough for a warm day while keeping you full and satisfied.

Solves meal-prep chaos with a quick protein-packed, veggie-rich dish that stores well, travels easily, and satisfies hungry eaters without heavy prep or complicated steps.

I often struggle to find a salad that’s filling but still bright and fresh. Sometimes, leafy greens just don’t cut it, and that’s where this yummy salad comes in. It mixes grilled chicken, creamy avocado, and a homemade honey mustard dressing that brings everything together.

This salad comes together pretty quickly too! With just 25 minutes of prep and 15 minutes of cooking, you can serve it in about 40 minutes total. Using orzo instead of regular pasta gives it a fun twist, and you can toss in any veggies you have lying around.

If you love salads with a twist, you might want to check out this chicken pasta salad with asparagus and artichokes. It’s another great way to enjoy that tasty combination of chicken and pasta!

Print

Grilled Chicken Avocado Orzo Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Charlene
• Prep Time: 25 minutes
• Cool Time:
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Method: Grilling/Pan-Sealing
• Diet: Vegetarian

---

Description

A refreshing Lemon Herb Chicken Avocado Orzo Salad perfect for summer meals.

---

Ingredients

Scale 1x2x3x

• 1/3 cup extra virgin olive oil
• 3 tablespoons honey
• 3 tablespoons grainy dijon mustard
• juice of 1 lemon
• 2 tablespoons white balsamic vinegar
• 1/2 cup mixed herbs, chopped (rosemary, oregano, basil)
• 1 small shallot, grated
• 2 cloves garlic, grated
• kosher salt, to taste
• black pepper, to taste
• red pepper flakes, to taste
• 3/4 pound boneless skinless chicken tenders
• 1 bell pepper, quartered
• 1 pound dry orzo pasta
• 1 cup cubed cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• 2 cups shredded red leaf lettuce
• 1 cup cherry tomatoes, halved
• 6 slices cooked bacon, crumbled
• 1 avocado, sliced
• 11/2 teaspoon kosher salt
• 1/21/2 teaspoon black pepper
• 1/41/2 teaspoon red pepper flakes

Cook Mode

---

Instructions

1. Cook the Chicken: Start by grilling or pan-searing the chicken until it’s golden brown and reaches an internal temperature of 165F. You’ll know it’s done when it feels firm to the touch and the juices run clear. Avoid overcooking, or it will be dry and chewy.
2. Prep the Orzo: While the chicken cooks, boil water and cook the orzo according to package instructions. You want it to be al dente, so keep an eye on the clock. Drain it as soon as it’s ready to prevent mushiness, which can ruin the texture of your salad.
3. Make the Dressing: Whisk together olive oil, lemon juice, garlic, and herbs in a bowl until it’s well blended and fragrant. The dressing should smell refreshing, bright, and zesty. If it’s too tangy, just add more olive oil to adjust the flavor to suit your taste.
4. Mix Salad Ingredients: In a large bowl, toss together cooked orzo, diced avocado, fresh herbs, and any veggies you like. Everything should be well-distributed for an inviting look and texture. Avoid over-mixing, which can mash the avocado and make the salad mushy.
5. Slice the Chicken: Once the chicken has rested, slice it into strips or bite-sized pieces. The pieces should glisten and look juicy. Be cautious with how thick you slice; too thin might dry it out, while too thick could feel chewy in the salad.
6. Assemble the Salad: Drizzle your dressing over the orzo mixture, then gently fold in the sliced chicken. You want everything to be evenly coated. Take care not to stir too hard, or you will risk breaking up the avocado and losing that creamy goodness.
7. Serve & Enjoy: Let the salad sit for a few minutes to let the flavors mingle, then dig in! The salad should look vibrant and inviting. Be aware that it tastes best fresh, as leftovers may lose their crispness, especially the avocado.

---

Notes

• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Expert Tips: If chicken turns out dry, use a meat thermometer to check it reaches 165F for juicy results.
• When the dressing tastes too tangy, try adding a bit more olive oil or a squeeze of lemon to balance it out.
• If the orzo becomes mushy, carefully follow the package instructions and keep an eye on the cooking time.
• For added variety, feel free to include any leftover veggies you have instead of sticking to the recipe.
• When preparing the dressing, taste and adjust the seasoning to get it just right before serving.
• Reheating Instructions: Gently reheat the salad in a skillet over low heat until warmed through, approximately 5 minutes.
• Serving Suggestions: Serve with a side of garlic bread for a complete meal. Pair with a chilled white wine for a summer dinner. Top the salad with extra grilled vegetables for added flavor.
• Recipe Variations: Add roasted cherry tomatoes for sweetness. Replace cheddar cheese with feta for a tangy flavor. Incorporate grilled shrimp instead of chicken for seafood lovers.
• Ingredient Notes: When selecting herbs, opt for fresh ones for the best flavor. Avocado should be ripe but firm to avoid mashing while mixing. For a gluten-free option, substitute orzo with quinoa or pearled couscous.

---

Nutrition

• Calories: 728
• Sugar: N/A
• Sodium: N/A
• Fat: N/A
• Saturated Fat: N/A
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: N/A
• Fiber: N/A
• Protein: N/A
• Cholesterol: N/A

Find it online: https://bakeitwell.com/lemon-herb-chicken-avocado-orzo-salad