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–+ servings

Lemon Orzo Salad with Chicken

A refreshing and light salad featuring orzo pasta, grilled chicken, and a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 cup orzo uncooked
  • 2 cups baby spinach
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/4 cup red onion finely chopped
  • 1 avocado diced
Chicken
  • 2 breasts chicken boneless, skinless
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Cook Orzo
  1. Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
  2. Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
Grill Chicken
  1. Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper.
  2. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from grill and let rest for 5 minutes.
  3. Slice the grilled chicken into strips.
Prepare Dressing
  1. In a mixing bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper until well combined.
Assemble Salad
  1. In a large bowl, combine the cooked orzo, spinach, cherry tomatoes, cucumber, red onion, and avocado.
  2. Add the sliced chicken on top and drizzle with the dressing. Toss gently to combine.
  3. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gFiber: 6gSugar: 3g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the avocado just before serving to prevent browning.

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