I created an Avocado Orzo Salad that pairs grilled chicken with cilantro lime vinaigrette, creamy avocado, scallions and fresh herbs and includes one surprising ingredient.

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I keep coming back to this Grilled Chicken Orzo Salad With Avocado because it sounds simple but surprises you. I love how the chewy orzo and creamy avocado play off each other, making it feel like an elevated Orzo Pasta Salad With Chicken without trying too hard.

It also hits that Avocado Orzo Salad note so perfectly that leftovers are actually something I look forward to. I always end up making it for a random weeknight or packing it for a day out, and somehow it never gets boring.

You’re warned, it might become your new go to.

Ingredients

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Orzo: Tiny pasta mostly carbs and some iron, soaks up dressing and adds heft.
Chicken: Lean protein, fills you up good for muscles but can dry out if overcooked.
Avocado: Creamy fat rich in fiber and potassium, makes salad silky and a little rich.
Lime: Tart citrus, gives bright sour pop, cuts richness and helps balance flavors.
Olive oil: Healthy monounsaturated fats, glossy texture, brings richness and ties dressing together.
Cilantro: Herby green, fresh brightness, some folks hate it cause of genetics.
Scallions: Mild onion bite, crunchy green freshness, adds snap without overpowering your salad.

Ingredient Quantities

8 ounces dry orzo (about 1 1/2 cups)

1 pound boneless skinless chicken breasts

1 tablespoon olive oil

1/4 cup extra virgin olive oil

2 limes, juiced

zest of 1 lime

1/2 cup packed cilantro leaves, chopped

1/4 cup chopped fresh flat leaf parsley

1 clove garlic, minced

1 teaspoon Dijon mustard

1 tablespoon honey or agave

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 large ripe avocado diced

3 scallions thinly sliced

How to Make this

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1. Bring a large pot of salted water to a boil and cook 8 ounces dry orzo until just al dente, about 8 minutes; drain and rinse under cold water to stop cooking, set aside to cool a bit.

2. Make the cilantro lime vinaigrette: in a bowl or jar whisk together 1/4 cup extra virgin olive oil, juice of 2 limes, zest of 1 lime, 1/2 cup chopped cilantro, 1/4 cup chopped flat leaf parsley, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 tablespoon honey or agave, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until emulsified; taste and adjust salt or lime if needed.

3. Prep the chicken: pat 1 pound boneless skinless chicken breasts dry, rub with 1 tablespoon olive oil and a little salt and pepper, then grill over medium high heat (or use a hot grill pan) about 5 to 7 minutes per side until juices run clear or internal temp reaches 165 F.

4. Let the chicken rest 5 minutes after grilling so it stays juicy, then slice or chop into bite sized pieces.

5. While chicken rests, toss the warm orzo with most of the vinaigrette so the pasta soaks up flavor; save a tablespoon or two of dressing in case you need more later.

6. Gently fold the sliced chicken into the dressed orzo, then add 1 large ripe avocado diced and 3 thinly sliced scallions; toss carefully so the avocado doesnt get mashed.

7. Taste and finish: add more lime juice, salt or pepper if needed, and a little of the reserved dressing if it seems dry.

8. Serve right away or chill for an hour. If you make this ahead keep the avocado separate until the last minute or squeeze extra lime over it to slow browning.

9. Leftovers are great, just give the salad a quick toss before serving and add a squeeze of fresh lime to brighten it up.

Equipment Needed

1. Large pot for boiling the orzo (use lots of salted water so it wont stick)
2. Colander or fine mesh strainer to drain and rinse the pasta
3. Large mixing bowl or a jar with a lid to whisk and toss the vinaigrette with the orzo
4. Whisk or a fork to emulsify the dressing (a jar makes shaking easy)
5. Chef’s knife for slicing the chicken and dicing the avocado
6. Cutting board, preferably one for chicken and one for produce if you can
7. Grill, grill pan, or heavy skillet to cook the chicken over high heat
8. Tongs and a spatula plus an instant read meat thermometer to flip and check doneness

FAQ

Q: How long should I cook the orzo and do I rinse it?

A: Cook orzo in plenty of salted boiling water for 8 to 10 minutes until just al dente. Drain, then rinse briefly under cool water only if you want to stop the cooking fast or make the salad ahead, otherwise skip rinsing so the dressing sticks better.

Q: What temperature and time for grilling the chicken?

A: Grill over medium heat about 6 to 8 minutes per side depending on thickness, until the thickest part reaches 165 F (74 C). Let it rest 5 minutes before slicing so juices redistribute.

Q: How do I keep the avocado from turning brown?

A: Toss the diced avocado with a little lime juice as soon as you cut it, and add it to the salad right before serving. If making ahead, keep avocado separate and add at the last minute.

Q: Can I make this ahead of time and how long will it keep?

A: Yes, you can grill the chicken and cook the orzo up to 24 hours ahead. Store chicken and orzo (without avocado) in airtight containers in the fridge up to 3 days. Add avocado and scallions just before serving.

Q: No grill. What are good alternatives?

A: Use a hot grill pan, cast iron skillet, or broil the chicken in the oven. Sear in a pan until nicely browned then finish in a 400 F oven if needed.

Q: Want a vegetarian swap, or need more protein?

A: Swap chicken for grilled halloumi, firm tofu, or a can of rinsed chickpeas. For more protein keep the chicken and add beans or extra avocado.

Grilled Chicken Orzo Salad With Avocado. Recipe Substitutions and Variations

Orzo: swap with Israeli couscous for similar size and chew, quinoa for a gluten free version, or ditalini/small pasta if thats what you have.
Boneless skinless chicken breasts: use boneless thighs for juicier results, shrimp for faster grilling, or firm tofu/tempeh to make it vegetarian.
Cilantro: replace with extra flat-leaf parsley, fresh basil for a sweeter note, or chopped mint for a brighter kick.
Avocado: try diced cucumber or halved cherry tomatoes for fresh crunch, ripe mango for a fruity twist, or a spoonful of plain Greek yogurt to add creaminess.

Pro Tips

1) Cook the orzo just to al dente and rinse it under cold water so it stops cooking, then spread it on a sheet pan to cool faster before dressing. If it stays hot it will keep softening and the avocado will get mushy, so dont add the avocado until the pasta is near room temp.

2) For juicy chicken, pound or butterfly breasts to an even thickness so they cook evenly, use a meat thermometer to hit 165 F, then rest 5 to 7 minutes before slicing. Slice against the grain for better texture.

3) Emulsify the vinaigrette properly by whisking the mustard and honey with the lime first, then slowly whisking in the oil, or blitz in a blender for a brighter green, creamier sauce. Make extra and reserve a tablespoon or two to loosen the salad later.

4) Keep the avocado separate until the last minute and toss it with a little extra lime juice to slow browning. Use slightly firm ripe avocados so they hold their shape when you fold them in, and add scallions or a crunchy element like toasted pepitas if you want texture contrast.

Grilled Chicken Orzo Salad With Avocado. Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I created an Avocado Orzo Salad that pairs grilled chicken with cilantro lime vinaigrette, creamy avocado, scallions and fresh herbs and includes one surprising ingredient.

Servings

servings

Calories

659

kcal

Equipment: 1. Large pot for boiling the orzo (use lots of salted water so it wont stick)
2. Colander or fine mesh strainer to drain and rinse the pasta
3. Large mixing bowl or a jar with a lid to whisk and toss the vinaigrette with the orzo
4. Whisk or a fork to emulsify the dressing (a jar makes shaking easy)
5. Chef’s knife for slicing the chicken and dicing the avocado
6. Cutting board, preferably one for chicken and one for produce if you can
7. Grill, grill pan, or heavy skillet to cook the chicken over high heat
8. Tongs and a spatula plus an instant read meat thermometer to flip and check doneness

Ingredients

8 ounces dry orzo (about 1 1/2 cups)
1 pound boneless skinless chicken breasts
1 tablespoon olive oil
1/4 cup extra virgin olive oil
2 limes, juiced
zest of 1 lime
1/2 cup packed cilantro leaves, chopped
1/4 cup chopped fresh flat leaf parsley
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon honey or agave
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large ripe avocado diced
3 scallions thinly sliced

Directions

Bring a large pot of salted water to a boil and cook 8 ounces dry orzo until just al dente, about 8 minutes; drain and rinse under cold water to stop cooking, set aside to cool a bit.
Make the cilantro lime vinaigrette: in a bowl or jar whisk together 1/4 cup extra virgin olive oil, juice of 2 limes, zest of 1 lime, 1/2 cup chopped cilantro, 1/4 cup chopped flat leaf parsley, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1 tablespoon honey or agave, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until emulsified; taste and adjust salt or lime if needed.
Prep the chicken: pat 1 pound boneless skinless chicken breasts dry, rub with 1 tablespoon olive oil and a little salt and pepper, then grill over medium high heat (or use a hot grill pan) about 5 to 7 minutes per side until juices run clear or internal temp reaches 165 F.
Let the chicken rest 5 minutes after grilling so it stays juicy, then slice or chop into bite sized pieces.
While chicken rests, toss the warm orzo with most of the vinaigrette so the pasta soaks up flavor; save a tablespoon or two of dressing in case you need more later.
Gently fold the sliced chicken into the dressed orzo, then add 1 large ripe avocado diced and 3 thinly sliced scallions; toss carefully so the avocado doesnt get mashed.
Taste and finish: add more lime juice, salt or pepper if needed, and a little of the reserved dressing if it seems dry.
Serve right away or chill for an hour. If you make this ahead keep the avocado separate until the last minute or squeeze extra lime over it to slow browning.
Leftovers are great, just give the salad a quick toss before serving and add a squeeze of fresh lime to brighten it up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.