Description
This vibrant Greek-inspired salad combines smoky grilled chicken, nutty orzo pasta, and a zesty lemon-garlic dressing with avocado, cherry tomatoes, red onion, feta, and fresh herbs. Perfect for hot summer days as a refreshing yet hearty meal.
Ingredients
1 cup uncooked orzo
2 grilled chicken breasts (halved and sliced)
1 ripe avocado (diced)
1/2 cup cherry tomatoes (halved)
2 tbsp finely chopped red onion
1/3 cup feta cheese (crumbled)
2 tbsp fresh cilantro or parsley (chopped)
1 tbsp olive oil (for chicken and dressing)
2 tbsp apple cider vinegar (substituted for red wine vinegar)
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 garlic clove (finely minced)
Salt and pepper (to taste)
Instructions
Cook orzo in salted boiling water until al dente
Drain and rinse under cold water to cool
Toss chicken breasts with olive oil, salt, and pepper; grill until fully cooked
Combine dressing: mix apple cider vinegar, lemon juice, Dijon mustard, honey, minced garlic, and olive oil
In a large bowl, add cooked orzo, diced avocado, cherry tomatoes, red onion, feta, and herbs
Pour dressing over the salad and gently mix
Let rest for 5-10 minutes before serving to allow flavors to meld
Notes
Use canned garbanzo beans as a vegetarian alternative
Store in an airtight container for up to 3 days
For vegan version, omit feta and use tahini dressing instead
Add chopped cucumber or bell peppers for extra crunch
Cherry tomatoes can be replaced with diced heirloom tomatoes in summer
Grill chicken in advance for easier assembly
Nutrition
- Serving Size: 1 full serving
- Calories: 360
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5.5g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg