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Grilled Chicken Orzo Salad: A Fresh Summer Pasta Recipe

Grilled Chicken Orzo Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 lb Chicken breast (boneless, skinless) Pounded to even thickness for uniform cooking
  • 1 cup Orzo pasta (dry) Cooked al dente
  • 1 cup Cherry tomatoes Halved
  • 1 cup Cucumber Diced
  • 0.5 cup Red onion Finely chopped
  • 0.5 cup Feta cheese Crumbled
  • 2 cups Baby spinach Roughly chopped
  • 0.25 cup Extra virgin olive oil For the dressing
  • 2 tbsp Lemon juice Freshly squeezed
  • 1 tsp Dijon mustard
  • 1 tsp Dried oregano
  • 1 clove Garlic Minced

Instructions
 

  • Preheat the grill to medium-high heat (about 400F). Season the chicken breasts with a pinch of salt, pepper, and a light drizzle of olive oil.
  • Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165F. Remove from the grill, let rest for 5 minutes, then slice into bite-sized strips.
  • Bring a large pot of salted water to a boil. Add the 1 cup of dry orzo pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and let cool slightly.
  • In a small bowl, whisk together the 0.25 cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp dried oregano, and 1 clove minced garlic to make the vinaigrette.
  • In a large serving bowl, combine the cooked orzo, sliced chicken, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 0.5 cup chopped red onion, 0.5 cup crumbled feta, and 2 cups chopped spinach.
  • Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve warm or chilled.