Bright Lemony Grilled Chicken Orzo Salad with Creamy Avocado
This is the salad my family asks for every week. Juicy grilled chicken, creamy avocado, and a bright lemon vinaigrette that soaks into warm orzo. Ready in 45 minutes and somehow better the next day.
Equipment
- Grill or grill pan
- Large Pot
- Large Mixing Bowl
- Sharp knife
- Instant-read thermometer
Ingredients
Marinade
- 1 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, zested
Vinaigrette Dressing
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1/3 cup olive oil
- 1/2 tsp salt
Salad Base
- 1 cup dry orzo
- 1 large avocado, firm-ripe
- 4 oz block feta, crumbled
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/4 cup fresh basil or mint, chopped
- 1 shallot, thinly sliced
Instructions
- Marinate the chicken: Toss the thighs with olive oil, a big pinch of salt, black pepper, and the zest of one lemon. Let it sit at room temperature for 20 minutes.
- Cook the orzo: Bring a large pot of well-salted water to a boil. Cook the orzo until al dente — about 8 minutes. Drain well. Do not rinse. Transfer to a large mixing bowl.
- Make the vinaigrette: Whisk together the lemon juice, minced garlic, Dijon mustard, and a pinch of salt. Stream in the olive oil while whisking until emulsified. Taste — it should be bright and bold.
- Dress the warm orzo: Pour half the vinaigrette over the warm orzo and toss. Add the tomatoes, cucumber, shallot, and feta. Toss again.
- Grill the chicken: Grill over medium-high heat for 5-7 minutes per side, until internal temp hits 165°F. Let rest on a cutting board for at least 5 minutes.
- Slice and assemble: Slice the chicken against the grain into strips. Add to the bowl with remaining vinaigrette. Toss gently. Fold in the avocado and fresh herbs at the very end. Taste and adjust salt. Serve at room temperature or cold.
Notes
For best results, season the vinaigrette aggressively — it should be bright and salty before you toss it with the pasta. The warm orzo absorbs the dressing much better than cold pasta, so dress it immediately after draining. Add avocado at the very end to keep it from turning mushy. Store salad without avocado for up to 4 days; add fresh avocado to each portion daily. Let grilled chicken rest 5 minutes before slicing to keep it juicy.