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A close-up shot of juicy, diced grilled chicken breast, showing beautiful char marks. An essential ingredient for the healthy chicken orzo salad.

Grilled Chicken Orzo Salad with Lemon Herb Vinaigrette

This Grilled Chicken Orzo Salad is a fresh, healthy, and flavorful meal featuring tender grilled chicken, orzo pasta, crisp vegetables, and a zesty lemon-herb vinaigrette. Perfect for meal prep, lunch, or a light summer dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and black pepper to taste
  • 8 oz orzo pasta
  • 1 cup English cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tbsp fresh dill chopped

Equipment

  • 1 Grill or Grill Pan
  • 1 Large pot
  • 1 Large Mixing Bowl

Method
 

  1. In a bowl, combine the chicken breasts with 2 tbsp olive oil, 1 tbsp lemon juice, dried oregano, garlic powder, salt, and pepper. Let it marinate for at least 30 minutes.
  2. Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain and rinse with cold water.
  3. Preheat a grill to medium-high heat. Grill the marinated chicken for 6-8 minutes per side, or until cooked through (165°F / 74°C). Let it rest, then dice into bite-sized pieces.
  4. In a small bowl, whisk together 1/3 cup extra virgin olive oil, 3 tbsp lemon juice, red wine vinegar, Dijon mustard, honey, and fresh dill. Season with salt and pepper.
  5. In a large bowl, combine the cooked orzo, diced chicken, cucumber, tomatoes, red onion, and olives. Pour dressing over and toss. Gently mix in the feta cheese and parsley before serving.

Notes

Meal Prep Tip: Store the salad and dressing separately if you prefer your vegetables extra crisp. Toss together just before serving.
Ingredient Tip: Rinsing the cooked orzo under cold water is essential to prevent it from becoming gummy and sticking together.