Description
This Grilled Lemon Herb Chicken Avocado Orzo Salad is a refreshing and healthy Mediterranean-inspired dish. Featuring juicy grilled chicken marinated in lemon and herbs, tossed with tender orzo pasta, creamy avocado, crisp cucumber, cherry tomatoes, and a zesty homemade lemon Dijon dressing. Perfect for a light dinner or a flavorful summer lunch.
Ingredients
Scale
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Salad
- 1 1/2 cups dry orzo pasta
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Marinate the Chicken: In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, dried basil, thyme, kosher salt, and black pepper. Coat the chicken breasts thoroughly with this marinade and let them sit for at least 30 minutes to absorb the flavors.
- Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo pasta according to package directions until al dente. Drain the orzo and rinse briefly under cool water to stop cooking and cool it down.
- Preheat and Prepare Grill: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill the Chicken: Place the marinated chicken breasts on the grill and cook for approximately 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked. Once done, transfer the chicken to a plate and let it rest for 5 minutes before slicing into strips.
- Assemble the Salad: In a large bowl, combine the cooked orzo, diced avocado, halved cherry tomatoes, diced cucumber, finely sliced red onion, crumbled feta cheese, chopped fresh parsley, and chopped fresh basil.
- Make the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until well combined.
- Toss and Serve: Pour the dressing over the salad mixture and toss gently to combine. Top the salad with the sliced grilled chicken. Serve immediately or chilled according to preference.
Notes
- For extra flavor, add kalamata olives or a handful of baby spinach to the salad.
- To prevent avocado from browning, toss the diced avocado in a little lemon juice before adding it to the salad.
- This salad is great for meal prepping and can be stored in the refrigerator for up to 2 days.
