Description
A zesty Mediterranean-inspired salad featuring grilled chicken, nutty orzo, and creamy avocado, tossed with a simple herb-lime vinaigrette. Perfect for weeknights or summer gatherings with a fresh, balanced flavor profile.
Ingredients
16 oz cooked orzo (whole grain option available)
2 boneless, skinless chicken breasts (or thighs for more moisture)
1 tsp smoked paprika
1 tsp garlic powder (or 2 cloves fresh garlic)
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tbsp fresh lime juice (to taste)
1/4 cup olive oil (for dressing)
1 cup chopped fresh cilantro (for dressing)
2 scallions, thinly sliced
1 large avocado, sliced just before serving
Instructions
Finely chop cilantro; whisk with lime juice and olive oil in a small bowl to make dressing.
Season chicken breasts with smoked paprika, garlic powder, salt, and pepper.
Preheat grill to high heat; cook chicken 5 minutes per side until 165°F internal temperature is reached.
Let chicken rest 10 minutes before slicing into bite-sized cubes.
Toss warm orzo with half the dressing, sliced scallions, and chopped cilantro.
Add grilled chicken to the orzo mixture and toss again.
Refrigerate salad up to 2 hours before serving; add avocado slices just before serving.
Notes
Toast orzo in a skillet over medium heat for 2 minutes before boiling for enhanced nutty flavor. Use fresh lime juice for authentic brightness. For storage, refrigerate uncovered to keep avocado from browning. Serve within 3 hours for best texture.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup salad
- Calories: 380
- Sugar: 3g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 30g
- Cholesterol: 60mg