As I sit on my porch, the sun kissing my skin and the gentle breeze wafting through the air, I can’t help but reminisce about those carefree summer days filled with laughter and delicious food. One dish that stands out in my memory is my beloved Grilled Chicken Orzo Salad with Avocado. There’s something wonderfully nostalgic about the combination of smoky grilled chicken, creamy avocado, and the delightful chewiness of orzo. Not only is this dish a feast for the senses, but it is also a breeze to make, which makes it a fantastic choice for any dinner gathering or simply an evening at home.
Why You’ll Love This Recipe
- Quick prep and minimal cleanup: This dish comes together quickly, allowing you to spend more time enjoying the beautiful weather with your loved ones rather than slaving away in the kitchen.
- Family-favorite appeal: My kids and grandkids rave about the taste; it’s a crowd-pleaser that brings everyone together.
- Comforting flavors: The smoky, savory chicken pairs perfectly with the freshness of the avocado and the bright zing of the cilantro lime vinaigrette.
- Make-ahead friendly: The salad can be assembled ahead of time, making it an ideal choice for busy weeknights or entertaining.
Ingredients
- Orzo pasta — a wonderful, chewy base for the salad
- Boneless, skinless chicken breasts — the protein staple that soaks up all the smoky goodness from the grill
- Smoked paprika and garlic powder — for earthy, rich flavors that elevate the chicken
- Kosher salt and pepper — basic, yet essential seasonings to taste
- Green onions — lending a slight crunch and a fresh taste
- Fresh cilantro — bursting with bright flavor, a great match with lime
- Avocado — creamy and rich, it adds a wonderful texture
- Cilantro lime vinaigrette — a zesty dressing that ties everything together
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
First things first, I like to whip up the cilantro lime vinaigrette as it gives those flavors time to mingle. Just blend together some freshly squeezed lime juice, honey, garlic, and olive oil with salt, pepper, and a pinch of crushed red pepper flakes. Trust me, you’ll want to taste it — it’s that good!
Next, let’s preheat that grill to its highest setting. While it’s getting ready, bring a pot of salted water to a boil to cook the orzo. Follow the package directions to get it cooked just right — we want fluffy, not mushy!
Now for the chicken! Season those breasts with smoked paprika, garlic powder, and a hearty pinch of salt and pepper. Place them right on the grill and let them sear for about 5 minutes. Give them a flip and grill for another 5 minutes, or until the internal temperature hits 165 degrees F. Once done, I like to let the chicken rest for about 10 minutes before slicing or chopping it into bite-sized pieces.
Now, let’s bring it all together! Toss the cooked orzo with half of the cilantro lime vinaigrette. Then, stir in those lovely green onions and fresh cilantro. Add in the chopped chicken and give everything a gentle toss. If you’re serving right away, toss in the cubed avocado too! I love this salad served at room temperature, but it’s just as delightful warm.
Finally, drizzle on some extra cilantro lime vinaigrette and get ready to enjoy!
Pro Tips for Making This Recipe
- Ensure your grill is sufficiently hot to achieve a nice char on the chicken.
- To prevent overcooking, use a meat thermometer so you can pull off the chicken at just the right moment.
- If you’re not a fan of cilantro, fresh parsley is a lovely alternative!
- Don’t skip the resting time for the chicken; it allows the juices to redistribute, keeping everything tender and juicy.
How to Serve
This Grilled Chicken Orzo Salad with Avocado pairs beautifully with a crisp green salad or grilled vegetables. For beverages, consider a chilled white wine or even homemade lemonade for a refreshing touch. If you’re having a get-together, this dish is perfect for parties or potlucks, allowing everyone to dig in family-style.
For a lovely presentation, consider garnishing with extra cilantro leaves or lime wedges. A sprinkling of feta cheese or toasted pine nuts can add a delightful twist as well!
Make Ahead and Storage
If you’re planning to enjoy this salad later, the leftovers can be stored in the refrigerator for up to three days. Just keep the avocado separate if you want to maintain its freshness. If you want to prep it further in advance, making the vinaigrette the day before is a great idea! This salad also tastes fantastic the next day as the flavors meld together beautifully.
FAQ
- Can I make this gluten-free? Absolutely! You can substitute the orzo with gluten-free pasta or quinoa for a similar texture.
- What if I don’t have smoked paprika? Regular paprika or a dash of cayenne pepper can add a different but still delicious flavor to the chicken.
- Can I use an air fryer or slow cooker instead? Yes! An air fryer can achieve similar grilling results, and a slow cooker can keep the chicken tender but won’t have that grilled flavor.
I hope this dish brings as much joy to your table as it does to mine. Sharing food is a profound way to connect, and I can’t wait to hear your thoughts on this delightful Grilled Chicken Orzo Salad with Avocado! Enjoy cooking, and let me know how it turns out — I’d love to hear from you!
Grilled Chicken Orzo Salad with Avocado
Equipment
- Grill
- Pot
- Blender
Ingredients
- 16 ounces Orzo
- 2 Boneless Skinless Chicken Breasts
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- Kosher Salt
- Black Pepper
- 4 Green Onions thinly sliced
- 1 handful Fresh Cilantro
- 1 Avocado cubed
Cilantro Lime Vinaigrette
- 3 tablespoons Fresh Lime Juice
- 1.5 tablespoons Honey
- ¼ cup Cilantro
- 2 Garlic Cloves minced or pressed
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- pinch Crushed Red Pepper Flakes
- ⅓ cup Extra Virgin Olive Oil
Instructions
- Make the cilantro lime vinaigrette by blending lime juice, honey, garlic, cilantro, salt, pepper, red pepper flakes, and olive oil until smooth. Store in the fridge.
- Preheat your grill to high heat for 10 minutes.
- Boil salted water and cook orzo according to package instructions.
- Season chicken with paprika, garlic powder, salt, and pepper. Grill for 5 minutes on each side until the internal temperature reaches 165°F. Let rest for 10 minutes, then slice or chop.
- Toss orzo with half of the cilantro lime vinaigrette, adding green onions and cilantro. Incorporate grilled chicken. If serving immediately, add avocado.
- Season with more salt and pepper if needed, drizzle with extra dressing, and serve!