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Grilled Zesty Herb Chicken Avocado Orzo Salad Delight

This delightful salad features tender grilled herb-marinated chicken, creamy avocado, and orzo pasta tossed in a zesty lemon-herb dressing. It’s packed with fresh ingredients and balanced flavors, making it an excellent choice for a healthy lunch or dinner.

  • Total Time: 30
  • Yield: 4 servings 1x

Ingredients

Scale

For the Grilled Herb Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the Salad:

  • 1 cup orzo pasta, cooked and cooled
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, thinly sliced
  • ¼ cup feta cheese, crumbled (optional)
  • ¼ cup fresh parsley, chopped
  • ¼ cup toasted pine nuts or slivered almonds

For the Zesty Herb Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • 1 teaspoon fresh oregano, chopped (or ½ teaspoon dried)
  • 1 teaspoon fresh basil, chopped (or ½ teaspoon dried)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Marinate the Chicken:
    • In a bowl, mix olive oil, lemon juice, garlic, oregano, basil, salt, and pepper.
    • Coat the chicken breasts in the marinade and let sit for at least 20 minutes (or up to 2 hours for more flavor).
  • Grill the Chicken:
    • Preheat a grill or grill pan to medium-high heat.
    • Grill chicken for 4-5 minutes per side, or until fully cooked (internal temp 165°F / 75°C).
    • Let the chicken rest for 5 minutes, then slice.
  • Prepare the Salad:
    • Cook orzo according to package instructions, then rinse with cold water and drain.
    • In a large bowl, combine orzo, avocado, cherry tomatoes, cucumber, red onion, feta cheese, parsley, and pine nuts.
  • Make the Dressing:
    • Whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, basil, salt, and pepper.
  • Assemble & Serve:
    • Add the grilled chicken to the salad.
    • Drizzle with the zesty herb dressing and toss gently.
    • Serve immediately and enjoy!

Notes

  • Make-Ahead: Cook the orzo and grill the chicken in advance. Assemble just before serving.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
  • Dairy-Free Option: Omit the feta cheese.
  • Protein Swap: Use shrimp or tofu instead of chicken.
  • Author: RACHA WILLIAMS
  • Prep Time: 20
  • Cook Time: 10
  • Category: Salad, Main Dish
  • Method: Grilling
  • Cuisine: Mediterranean
  • Diet: Halal

Nutrition

  • Serving Size: Per Serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 520mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 32g
  • Cholesterol: 75mg