Bright, fresh, and full of summer flavor, Grilled Chicken Orzo Salad makes dinner feel like a small celebration. This dish mixes tender grilled chicken, nutty orzo, and crisp veggies in a lemony dressing — warm enough to be cozy but light enough for sunny nights. If you enjoy easy chicken meals, you might like this collection of best chicken recipe ideas for more family-friendly options.
Why Make This Recipe
- Quick & Easy: Ready in about 30–40 minutes from start to finish.
- Family Favorite: Mild, familiar flavors most kids and adults enjoy.
- Budget-Friendly: Uses pantry staples like orzo and simple veggies.
- Make-Ahead Friendly: Flavors deepen after resting in the fridge.
What makes this recipe stand out is the mix of textures and bright lemon-herb dressing. The warm, slightly charred chicken and the cool, tangy salad create a comforting contrast that feels homey and fresh. It often brings back slow summer afternoons and easy dinners shared at the table. Try a baked orzo twist like the creamy Boursin Orzo Bake with Chicken and Veggies if you want a cozy variation.
Ingredients
For the base:
- 1 cup dry orzo pasta
- 2 cups water or low-sodium chicken broth (for cooking orzo)
- 2 boneless, skinless chicken breasts (about 1 pound)
For the salad:
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup (optional)
- Salt and black pepper to taste
Seasoning for chicken:
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
Helpful notes:
- Use unsalted chicken broth to control salt, if using broth.
- Let the chicken come to room temperature for even cooking.
- You can swap feta for goat cheese if you prefer a creamier taste.
How to Make Grilled Chicken Orzo Salad
- Prep first: Bring 2 cups water or broth to a boil in a small pot. Add orzo and a pinch of salt, cook until al dente (about 8–9 minutes). Drain and rinse under cold water to stop cooking. Tip: Rinsing cools the orzo so it doesn’t clump in the salad.
- Season the chicken: Pat chicken dry, then rub with olive oil, oregano, paprika, salt, and pepper. Let it sit 5 minutes so flavors stick. Why this step matters: Oil helps the seasoning form a nice crust on the grill.
- Preheat the grill or grill pan to medium-high heat. If using a stove-top pan, heat for 3–4 minutes until hot.
- Grill the chicken 5–7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken develop a light char for smoky flavor. Tip: Don’t move the chicken too much so it gets good grill marks.
- Rest and slice: Transfer chicken to a cutting board and rest 5 minutes, then slice thinly. Resting keeps juices inside for tender bites.
- Make the dressing: Whisk olive oil, lemon juice, minced garlic, Dijon, honey, salt, and pepper in a bowl. Taste and adjust lemon or salt.
- Combine salad: In a large bowl, toss cooled orzo, cherry tomatoes, cucumber, red onion, parsley, and half the feta. Add sliced chicken on top.
- Dress and finish: Pour dressing over the salad and toss gently to combine. Sprinkle remaining feta and a little extra parsley. Serve warm or chilled.
How to Serve Grilled Chicken Orzo Salad
- Serve on a large platter with chicken slices fanned across the top for a pretty family-style presentation.
- Garnish with extra lemon wedges and a drizzle of olive oil for shine and fresh aroma.
- Pair with crusty bread or a light green salad and a glass of chilled white wine or iced tea.
How to Store Grilled Chicken Orzo Salad
- Fridge: Store in an airtight container for up to 3 days. Keep the dressing separate if you plan to store longer to avoid soggy vegetables.
- Freezer: Not recommended for salads with fresh veggies; textures change when frozen.
- Reheat: If you like it warm, gently reheat the chicken-only portion in the microwave or skillet, then toss with cold orzo and veggies. Or eat chilled straight from the fridge.
Tips to Make Grilled Chicken Orzo Salad
- Cook orzo until just tender; overcooked orzo becomes mushy.
- Cool the pasta before dressing to keep the salad crisp.
- Let the chicken rest fully to keep it juicy when sliced.
- Taste and adjust acidity—add more lemon if it feels flat.
- Use fresh herbs for brighter flavor than dried.
Variation
- Vegetarian: Replace chicken with grilled halloumi or roasted chickpeas for protein.
- Gluten-free: Swap orzo for gluten-free small pasta or cooked quinoa.
FAQs
Can I make this salad ahead of time?
Yes. Make the orzo and dressing a day ahead and store separately. Grill the chicken the same day or the night before, then assemble just before serving for best texture.
What can I use instead of feta?
You can use goat cheese for a creamier bite, or omit cheese for a dairy-free version. Add toasted pine nuts for a salty crunch.
Is there a good cold-weather version?
Yes—serve the warm grilled chicken over hot cooked orzo mixed with roasted winter vegetables for a cozy, warm salad.
Conclusion
This Grilled Chicken Orzo Salad brings bright lemon notes, warm charred chicken, and a lovely mix of textures to your table — simple enough for weeknights and nice enough for small gatherings. If you want a fruity twist on chicken-and-orzo salads, check this flavorful recipe for Peach & Basil Chicken Orzo Salad with Hot Honey Vinaigrette for inspiration. I hope you try it, leave a rating, and tell us how it turned out. What twist did you try? Let us know below!
Print
Grilled Chicken Orzo Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A bright, fresh salad featuring grilled chicken, orzo, and crisp vegetables in a tangy lemon dressing, perfect for summer dinners.
Ingredients
- 1 cup dry orzo pasta
- 2 cups water or low-sodium chicken broth
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/3 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup (optional)
- Salt and black pepper to taste
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prep first: Bring 2 cups water or broth to a boil in a small pot. Add orzo and a pinch of salt, cook until al dente (about 8–9 minutes). Drain and rinse under cold water to stop cooking.
- Season the chicken: Pat chicken dry, then rub with olive oil, oregano, paprika, salt, and pepper. Let it sit 5 minutes.
- Preheat the grill or grill pan to medium-high heat.
- Grill the chicken 5–7 minutes per side, or until the internal temperature reaches 165°F.
- Rest and slice: Transfer chicken to a cutting board and rest 5 minutes, then slice thinly.
- Make the dressing: Whisk olive oil, lemon juice, minced garlic, Dijon, honey, salt, and pepper in a bowl.
- Combine salad: In a large bowl, toss cooled orzo, cherry tomatoes, cucumber, red onion, parsley, and half the feta. Add sliced chicken on top.
- Dress and finish: Pour dressing over the salad and toss gently to combine. Sprinkle remaining feta and a little extra parsley.
Notes
Use unsalted chicken broth to control salt levels. Swap feta for goat cheese for a creamier taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg