About
When the weather is warm, we jump at every chance we get to use our grill! Our Favorite Grilled Orzo Salad is a go-to that we make on repeat during our summer nights at home. We just love the way that all the fresh ingredients — like the juicy, grilled chicken, tender orzo, and creamy avocado — taste tossed all together with the citrusy cilantro-lime vinaigrette (the real star of the show, if you ask us). The best time of the year is when we can make this Favorite Grilled Orzo Salad whenever we want... take one bite, and you'll understand why!
Ingredients
- For the cilantro-lime vinaigrette:
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons honey
- 1/4 cup fresh cilantro, leaves and stems
- 2 cloves garlic, minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- crushed red pepper flakes, to taste
- 1/3 cup extra-virgin olive oil
- For the orzo salad:
- 2 (4-ounce) chicken breasts, boneless and skinless
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt, to taste
- black pepper, to taste
- 1 (16-ounce) box orzo, cooked
- 4 green onions, thinly sliced
- fresh cilantro, to taste
- 1 avocado, cubed
Directions
Step 1 -Preheat the grill to high heat.
Step 2 -In a blender or food processor, add the lime juice, the honey, 1/4 cup of the cilantro, the minced garlic, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, the red pepper flakes, and the oil and blend until it is combined and smooth. It is okay for some larger pieces of the cilantro to remain.
Step 3 -Pour the dressing into a sealed container and refrigerate until ready to use.
Step 4 -Evenly season both sides of the chicken breasts with the paprika, the garlic powder, the extra salt, and the extra pepper.
Step 5 -Place the seasoned chicken breasts on the grill and cook, about 5 minutes.
Step 6 -Flip the chicken breasts and cook until they reach an internal temperature of 165 degrees F, about 5 minutes.
Step 7 -Transfer the cooked chicken breasts to a cutting board and let them rest, about 10 minutes.
Step 8 -Chop or slice the chicken breasts.
Step 9 -In a large bowl, add the cooked orzo and 1/2 of the cilantro-lime vinaigrette.
Step 10 -Stir the green onions and the extra cilantro into orzo mixture.
Step 11 -Add the chicken pieces to the orzo mixture and toss to combine.
Step 12 -Add the avocado cubes to the orzo salad and toss to combine.
Step 13 -Taste the orzo salad and season with the extra salt and the extra pepper, as needed. Stir to combine.
Step 14 -Serve the orzo salad drizzled with the remaining cilantro-lime vinaigrette dressing.
