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To make a tasty Grilled Lemon Herb Chicken Avocado Orzo Salad, gather these ingredients: - 2 boneless, skinless chicken breasts - 1 cup orzo pasta - 1 ripe avocado, diced - 1 cup cherry tomatoes, halved - ½ cup cucumber, diced - ¼ cup red onion, finely chopped - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The fresh herbs and seasoning bring life to this salad. I use dried oregano and thyme for a lovely, warm flavor. They add depth and aroma. Fresh lemon juice creates brightness and zest. It cuts through the richness of the avocado and chicken. Don’t forget salt and pepper! They enhance all the flavors. Always taste as you go. Adjust the seasoning if needed. Fresh parsley adds a nice touch as a garnish. It brings color and freshness. You can add more ingredients to make this salad your own. Consider including: - Feta cheese for creaminess - Black olives for a briny kick - Spinach or arugula for extra greens - Bell peppers for crunch These add-ins can change the salad’s texture and flavor. Feel free to mix and match based on what you have at home. Each choice will create a new twist on this classic dish. Check out the Full Recipe for more ways to enjoy this meal. Start by making the marinade. In a bowl, mix 2 tablespoons of olive oil, lemon juice, oregano, thyme, salt, and pepper. Place the chicken breasts in the bowl and coat them well. This step is key for flavor. Let the chicken marinate for at least 30 minutes. For a deeper flavor, marinate for up to 2 hours. Boil a pot of salted water. Once it boils, add the orzo. Cook it according to the package instructions. Usually, it takes about 8 to 10 minutes to reach al dente. After cooking, drain the orzo. Rinse it under cold water to stop the cooking process. Set it aside. Heat your grill or grill pan to medium-high. Remove the chicken from the marinade and place it on the grill. Cook for about 6 to 7 minutes on each side. You want the internal temperature to reach 165°F (75°C). Once done, let the chicken rest for a few minutes. Then slice it into strips. Grab a large bowl. Combine the cooked orzo, diced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Mixing these fresh ingredients adds color and taste to your salad. In a small bowl, whisk together the remaining tablespoon of olive oil, salt, and pepper. Drizzle this dressing over the orzo mixture. Toss everything gently to combine. This step enhances the flavors of your salad. Now it’s time to put everything together. Take the sliced grilled chicken and arrange it on top of the salad. Finish by garnishing with chopped fresh parsley. This adds a lovely touch and brightens the dish. For the full recipe, check out the details provided earlier. To get juicy grilled chicken, start by marinating it well. Use a mix of olive oil, lemon juice, dried herbs, salt, and pepper. This blend adds flavor and keeps the chicken moist. Allow it to sit for at least 30 minutes. For best results, let it marinate for up to 2 hours. When grilling, preheat your grill to medium-high. Place the chicken on the grill and cook for 6-7 minutes per side. Check the internal temperature; it should reach 165°F (75°C). Let the chicken rest before slicing to keep the juices inside. Cooking orzo is simple. First, boil a pot of salted water. Add the orzo and stir. Cook for 8-10 minutes until it is al dente. Be sure to follow the package instructions for best results. After cooking, drain the orzo and rinse it under cold water. This stops the cooking process and keeps the orzo from getting mushy. Set it aside to cool while you prepare the salad. For a beautiful presentation, arrange the salad on a large platter. Start with the orzo as a base, then add diced avocado, cherry tomatoes, cucumber, and red onion. Slice the grilled chicken and place it on top. Drizzle the dressing over the salad and toss gently. Garnish with fresh parsley for a pop of color. You can serve this dish warm or chilled. It’s perfect for picnics, lunch, or dinner. Check out the Full Recipe for detailed steps on making this delightful dish. {{image_2}} You can switch the chicken for other proteins. Grilled shrimp works great. It adds a nice, sweet flavor. You might also try tofu. It absorbs the marinade well. Cook it until golden. Another option is chickpeas. They add protein and are plant-based. Feel free to add more veggies to your salad. Bell peppers bring color and crunch. You can also add spinach or arugula for extra greens. Roasted sweet potatoes add a sweet touch. Try adding radishes for a spicy kick. Each veggie makes the salad unique and fun. The dressing is simple but can change. Try adding honey for sweetness. A splash of balsamic vinegar can give it depth. You can also use yogurt for a creamier texture. Experiment with garlic or mustard for extra flavor. Each change can give the salad a new twist. Check out the Full Recipe for more ideas. To keep your grilled lemon herb chicken avocado orzo salad fresh, store it in the fridge. Place the salad in an airtight container. Make sure to cover it well. This helps keep flavors intact. If you have leftover chicken, store it separately. This prevents sogginess in the salad. Enjoy your leftovers within three days for the best taste. When reheating, do it gently. Use the microwave on low heat. Heat until warmed through but not hot. This keeps the chicken from drying out. If you want, you can eat it cold, too! The flavors blend nicely when chilled. I recommend using glass containers. They do not stain or retain odors. They also seal tightly, keeping your food fresh. If you prefer plastic, choose BPA-free options. Make sure they are microwave-safe for easy reheating. These containers make it easy to organize your fridge. You can easily stack them, saving space. For the full recipe, check out the complete guide. Yes, you can use other pasta types. If you like, try penne or farro. These options give the salad a new twist. Just remember to cook them until they are al dente, like the orzo. Grilled chicken lasts about 3 to 4 days in the fridge. Make sure you store it in an airtight container. This keeps the chicken fresh and safe to eat later. If you need a substitute for avocado, try using diced cucumbers or cooked peas. These options add a nice texture. Another choice is to add a sprinkle of feta cheese for a creamy bite. Absolutely! This salad works great for meal prep. You can store the salad in portions. Just keep the dressing separate until you are ready to eat. This keeps everything fresh and crisp. Yes, making the dressing in advance is a smart idea. Whisk the olive oil, lemon juice, salt, and pepper together. Store it in a jar in the fridge. It will stay fresh for about a week, ready for your salad. Check out the Full Recipe for all the details! This blog post covered how to make a tasty grilled chicken salad with orzo. We discussed all the key ingredients and shared step-by-step cooking instructions. I gave you helpful tips for grilling chicken and perfecting the orzo. You can mix in veggies or try different dressings for variety. For leftovers, I shared best storage methods and reheating tips. Remember, this salad is versatile and great for meal prep. Now, get cooking and enjoy a fresh, healthy meal!

Grilled Lemon Herb Chicken Avocado Orzo Salad

Elevate your meal with this delicious Grilled Lemon Herb Chicken Avocado Orzo Salad! Packed with vibrant flavors and healthy ingredients, this recipe is perfect for summer picnics or a light dinner. Learn how to marinate chicken, cook orzo, and create a colorful salad that leaves everyone wanting more. Don’t miss out on easy steps to a flavorful dish—click through to explore the full recipe!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup orzo pasta

1 ripe avocado, diced

1 cup cherry tomatoes, halved

½ cup cucumber, diced

¼ cup red onion, finely chopped

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine 2 tablespoons of olive oil, lemon juice, oregano, thyme, salt, and pepper. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes (up to 2 hours for more flavor).

    Cook the Orzo: 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. Drain and rinse under cold water to stop the cooking process; set aside.

      Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and place on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.

        Mix Salad Ingredients: In a large bowl, combine the cooked orzo, diced avocado, cherry tomatoes, cucumber, and red onion.

          Dress the Salad: In a small bowl, whisk together the remaining tablespoon of olive oil, salt, and pepper. Drizzle over the orzo mixture and toss gently to combine.

            Assemble: Slice the grilled chicken and arrange it on top of the salad. Garnish with chopped fresh parsley.

              Prep Time, Total Time, Servings: 30 mins | 1 hour | Serves 4