Name: Grilled Chicken Orzo Salad with Avocado
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts or thighs; 2 tbsp olive oil (for chicken); 1 tsp garlic powder; Salt and pepper to taste; 1 cup uncooked orzo pasta; 1 avocado, diced; 1 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/4 red onion, thinly sliced; 2 tbsp fresh herbs (parsley, basil, or dill); 1/4 cup olive oil (for dressing); 2 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 1 garlic clove, minced; Salt and pepper to taste (for dressing)

Jump to Recipe·Leave a Review

Grilled Chicken Orzo Salad with Avocado is a fresh, protein-packed meal that’s perfect for lunch, picnics, or light dinners. It’s full of tender grilled chicken, creamy avocado, bright herbs, and a tangy dressing tossed with delicate orzo pasta — every bite is flavorful and satisfying.

Why I Love This Recipe

I love how this salad is hearty enough to be a full meal but still light and refreshing. The grilled chicken adds warmth and flavor, the avocado brings creaminess, and the orzo keeps everything feeling balanced. It’s easy to make ahead and even better the next day — perfect for meal prep or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Boneless, skinless chicken breasts or thighs
Olive oil
Garlic powder
Salt and pepper
Cooked orzo pasta
Avocado (diced)
Cherry tomatoes (halved)
Cucumber (diced)
Red onion (thinly sliced)
Fresh herbs (like parsley, basil, or dill)

For the dressing:

Olive oil
Lemon juice
Dijon mustard
Honey or maple syrup
Garlic (minced)
Salt and pepper

Directions

I season the chicken with olive oil, garlic powder, salt, and pepper.
I grill the chicken over medium heat for 5–6 minutes per side, or until cooked through, then let it rest and slice.
I cook the orzo according to the package instructions, then rinse with cold water and drain well.
In a large bowl, I combine the orzo, cherry tomatoes, cucumber, red onion, herbs, and grilled chicken.
I whisk together all the dressing ingredients in a small bowl until smooth.
I toss the salad with the dressing, then gently fold in the diced avocado just before serving.
I garnish with extra herbs or a squeeze of lemon if I want extra brightness.

Servings and Timing

Serves 4–5
Prep time: 20 minutes
Cook time: 15 minutes
Total time: Around 35 minutes

Variations

I use grilled shrimp or chickpeas instead of chicken for variety.
Feta cheese adds a nice salty contrast.
A handful of spinach or arugula turns it into more of a green salad.
I sometimes add kalamata olives for a Mediterranean twist.

Storage/Reheating

The salad (without avocado) can be stored in the fridge for up to 3 days. I add fresh avocado just before serving to keep it from browning. This dish is best served cold or at room temperature — I don’t reheat it.

FAQs

Can I make this ahead of time?

Yes. I prep the chicken, orzo, and veggies ahead and toss everything together just before serving. I add avocado last to keep it fresh.

What kind of orzo should I use?

Regular or whole wheat orzo works well. I’ve even used gluten-free orzo and it turns out great.

Can I serve this warm?

Definitely. I’ve served it slightly warm with freshly grilled chicken and warm orzo — it’s just as delicious.

What protein can I use besides chicken?

Grilled tofu, shrimp, salmon, or even canned tuna all work great in this salad.

What’s the best way to keep avocado from browning?

I add it right before serving and toss it with a little lemon juice to slow browning if needed.

Conclusion

Grilled Chicken Orzo Salad with Avocado is a fresh, simple, and delicious way to enjoy a balanced meal. It’s perfect for warmer days, great for leftovers, and full of textures and flavors I never get tired of. Whether I’m packing lunch or making dinner, this salad is always a win.