Grilled Chicken Orzo Salad with Avocado and Cilantro Lime
A vibrant, protein-rich salad featuring smoky grilled chicken, tender orzo, creamy avocado, and a bright cilantro-lime vinaigrette. This balanced dish combines cool and warm textures for a fresh, bold flavor perfect as a dinner or picnic.
Ingredients
- 2 cups cooked orzo (16 ounces uncooked)
- 2 boneless, skinless chicken breasts
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Kosher salt and pepper, to taste
- 4 green onions, thinly sliced
- 1 handful fresh cilantro
- 1 avocado, cubed
- Cilantro-lime vinaigrette (recipe below)
- 2 tbsp olive oil
- 1 lime, juiced
- 1 clove garlic, minced
- 1 tsp honey
- 1/4 tsp chili powder
- Fresh cilantro leaves, chopped
Instructions
- Season chicken breasts with smoked paprika, garlic powder, salt, and pepper.
- Grill over medium heat until cooked through (6–8 minutes per side).
- Cook orzo according to package instructions; drain and let cool.
- Sauté green onions in olive oil until softened; add to orzo.
- In a blender, combine cilantro, lime juice, garlic, honey, chili powder, and olive oil from vinaigrette.
- Chop grilled chicken into bite-sized pieces and add to orzo mixture.
- Stir in cubed avocado and cilantro-lime vinaigrette
- Garnish with additional cilantro leaves before serving.
Notes
Substitute small pasta like acini di pepe for orzo.
Use boneless thighs for richer flavor or halal chicken as needed.
Replace green onions with chives for a milder taste.
Omit chili powder for a less spicy dressing.
Use boneless thighs for richer flavor or halal chicken as needed.
Replace green onions with chives for a milder taste.
Omit chili powder for a less spicy dressing.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 22gFat: 14gSaturated Fat: 2gCholesterol: 65mgSodium: 380mgFiber: 3gSugar: 3g
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