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)
Instructions
- Season the chicken with olive oil, garlic powder, salt, and pepper.
- Grill the chicken over medium heat for 5–6 minutes per side or until fully cooked. Let it rest, then slice.
- Cook orzo according to package instructions. Rinse with cold water and drain well.
- In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, fresh herbs, and grilled chicken.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until smooth.
- Pour dressing over the salad and toss to combine.
- Gently fold in diced avocado just before serving.
- Optional: Garnish with extra herbs or a squeeze of lemon juice.
Notes
- Add avocado just before serving to avoid browning.
- Can substitute chicken with grilled shrimp, chickpeas, or tofu.
- Great served warm or cold.
- Store salad (without avocado) in the fridge for up to 3 days.
- Optional additions: feta cheese, spinach, arugula, or kalamata olives.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg