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- 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 The main parts of this dish are simple yet flavorful. The chicken breasts bring protein and flavor, while the orzo adds a nice chewy texture. Fresh vegetables like avocado, tomatoes, cucumber, and onion add crunch and nutrition. - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste Seasoning is key to great flavor. The olive oil and lemon juice create a bright dressing that lifts the salad. Dried oregano and thyme add earthiness. Salt and pepper tie everything together. - Fresh parsley, chopped (for garnish) - Lemon wedges Garnishes make your dish pop. Fresh parsley adds color and flavor. A lemon wedge gives guests a chance to add more zest if they like. This salad looks great and tastes even better. For the full recipe, check the details above. - Preparing the Marinade Start by grabbing a medium mixing bowl. Whisk together 2 tablespoons of olive oil, fresh lemon juice, dried oregano, dried thyme, and a pinch of salt and pepper. This mix gives the chicken a bright, zesty flavor. - Covering and Refrigerating Add the chicken breasts to the bowl. Make sure they are covered well in the marinade. Cover the bowl with plastic wrap. Let it sit in the fridge for at least 30 minutes. If you have time, let it marinate for 2 hours. This allows the flavors to soak in. - Boiling Water and Adding Salt Fill a pot with water. Add a good amount of salt and bring it to a boil over high heat. Salting the water helps flavor the orzo. - Cooking Time and Rinsing Once the water is boiling, add the orzo. Cook it for about 8 to 10 minutes until it is al dente. Drain the orzo and rinse it under cold water. This stops the cooking process and keeps the orzo from getting mushy. - Preheating the Grill Preheat your grill or grill pan to medium-high heat. A hot grill creates nice grill marks and seals in juices. - Checking Internal Temperature Remove the chicken from the marinade, letting the excess drip off. Grill it for 6 to 7 minutes on each side. Use a meat thermometer to check for 165°F (75°C). Once done, let it rest for a few minutes before slicing. - Mixing Orzo and Veggies In a large mixing bowl, combine the cooled orzo with diced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Gently stir to mix without mashing the avocado. - Whisking the Dressing In a small bowl, whisk together the last tablespoon of olive oil with a pinch of salt and pepper. This simple dressing ties the salad together. - Tossing the Ingredients Drizzle the dressing over the orzo and veggies. Toss gently to coat everything well. This step adds flavor to each bite. - Slicing Grilled Chicken Slice the grilled chicken into thin strips. This makes it easy to serve over the salad. - Final Presentation Arrange the chicken on top of the orzo salad. Garnish with freshly chopped parsley for a nice pop of color. Serve it in a big bowl to show off all the vibrant ingredients. For the complete recipe, visit the Full Recipe section. Best Marinade Times For the best flavor, marinate the chicken for at least 30 minutes. If you want a deeper taste, aim for up to 2 hours. This helps the chicken soak in all the tasty herbs and lemon. Cooking Tips for Juiciness To keep your chicken juicy, let it rest after grilling. This allows the juices to settle. Grill it until it reaches 165°F (75°C) for safety and flavor. Avoiding Overcooking Cook the orzo according to the package. Aim for al dente, which usually takes about 8 to 10 minutes. Test it a minute or two before the time is up to avoid mushy pasta. Rinsing Benefits After cooking, drain the orzo and rinse it under cold water. This stops the cooking and keeps it from sticking together. Rinsing also cools it down quickly for your salad. Keeping Avocados Fresh To keep avocados fresh, store them whole and uncut until ready to use. If they are cut, sprinkle some lemon juice on them to delay browning. Wrap in plastic wrap and place in the fridge. How to Store Leftover Salad If you have leftover salad, store it in an airtight container. Keep it in the fridge for up to two days. Avoid adding the dressing until you are ready to eat. This keeps the salad crisp. {{image_4}} You can make this salad your own with different proteins. If you love seafood, shrimp works great. Simply grill or sauté it until pink and tender. For a plant-based option, tofu is a fantastic substitute. Press the tofu to remove extra water, then marinate and grill it. Feel free to add more veggies too. Bell peppers bring a sweet crunch. You can chop them up and toss them in the mix. Spinach adds flavor and nutrition. Just toss in a handful for some vibrant greens. If you prefer a creamy dressing, try Greek yogurt. It adds creaminess without too many calories. Mix it with lemon juice for a zesty twist. Another option is a tahini dressing for a nutty flavor. Both add a nice touch to the salad. For a low-calorie choice, use a vinegar-based dressing. Balsamic or apple cider vinegar can brighten up the dish. Just mix it with a dash of olive oil for a light finish. Pair this salad with warm, crusty bread for a complete meal. A nice white wine also complements the flavors well. If you're serving guests, consider a family-style presentation. Use a large bowl and let everyone help themselves. You can even serve it in mason jars for a fun twist. To keep your Grilled Lemon Herb Chicken Avocado Orzo Salad fresh, follow these steps: - Refrigerating Leftovers: After serving, place any leftovers in the fridge. Make sure to cool them to room temperature first. This prevents condensation that can make your salad soggy. - Best Containers for Storage: Use airtight containers to store the salad. Glass containers work well, as do BPA-free plastic ones. This helps keep the ingredients fresh and prevents blending of flavors. - How Long It Lasts in the Fridge: When stored properly, this salad lasts for 3 to 4 days in the fridge. The chicken will remain safe to eat, but the avocado may brown. - Freezing Options: While I don't recommend freezing the salad, you can freeze the chicken separately. Wrap it tightly in plastic wrap and then in foil for the best results. - Best Methods for Keeping Texture: To reheat the chicken, use an oven or skillet. This helps keep its juicy texture. Avoid microwaving, as it can dry it out. - Safe Temperatures: Ensure the internal temperature reaches 165°F (75°C) when reheating. This keeps the dish safe and delicious. You can prepare the salad a few hours before serving. Cook the orzo and let it cool. Marinate and grill the chicken earlier in the day. Store each component separately in the fridge. Combine everything just before serving to keep the salad fresh. Yes, you can use other pasta shapes. Try small shapes like fusilli or penne. Just adjust the cooking time based on the pasta you choose. This way, you can enjoy the same flavors with a different texture. This salad pairs well with crusty bread or a light soup. You can also serve it with grilled vegetables or a fresh fruit platter. These options complement the bright flavors of the salad nicely. Absolutely! The salad holds up well in the fridge. Just keep the dressing separate until you’re ready to eat. This will keep everything fresh and tasty. It’s a great choice for quick lunches or dinners. This salad is packed with nutrients. Chicken provides lean protein. Avocado adds healthy fats. The veggies offer vitamins and minerals. Orzo contributes carbohydrates for energy. Together, they create a balanced meal. Yes! To make it vegan, simply swap the chicken for grilled tofu or chickpeas. Use a vegan-friendly dressing made with olive oil and lemon. The salad will still be delicious and satisfying. Check the Full Recipe for more details on plant-based options. This article covered how to make a Grilled Lemon Herb Chicken Avocado Orzo Salad. We explored key ingredients like chicken, orzo, and fresh veggies. I shared easy steps, helpful tips, and tasty variations to keep it fun. For the best results, marinate your chicken well and choose fresh ingredients. Don’t hesitate to customize this salad to your liking. Enjoy this dish as a meal or side, and remember, cooking should be fun!

Grilled Lemon Herb Chicken Avocado Orzo Salad

Indulge in the refreshing flavors of grilled lemon herb chicken avocado orzo salad! This vibrant dish combines tender grilled chicken with creamy avocado, juicy cherry tomatoes, and hearty orzo pasta for a satisfying meal. Perfect for summer gatherings or meal prep, this salad is a delight in every bite. Ready to elevate your lunch or dinner? Click through to explore the full recipe and bring this culinary masterpiece to your table!
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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 medium-sized mixing bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, dried oregano, dried thyme, and a pinch of salt and pepper. Add the chicken breasts to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor infusion.

    Cook the Orzo: Fill a pot with water, add a generous amount of salt, and bring it to a boil over high heat. Once boiling, carefully add the orzo pasta. Cook according to the package instructions until al dente, which typically takes about 8 to 10 minutes. Once cooked, drain the orzo in a colander and rinse it under cold running water to halt the cooking process and cool it. Set the orzo aside.

      Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken breasts from the marinade, allowing any excess liquid to drip off. Place the chicken on the grill and cook for around 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once grilled, allow the chicken to rest on a cutting board for a few minutes before slicing it into thin strips.

        Combine Salad Ingredients: In a spacious mixing bowl, combine the cooled orzo, diced avocado, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Gently stir to mix the ingredients evenly without mashing the avocado.

          Dress the Salad: In a small bowl, whisk together the remaining tablespoon of olive oil and a pinch of salt and pepper. Drizzle this dressing over the orzo and vegetable mixture. Toss gently to ensure that all the salad ingredients are beautifully coated with the dressing.

            Assemble the Salad: Slice the grilled chicken into strips and elegantly arrange it on top of the orzo salad. Finish by garnishing the salad with freshly chopped parsley for a burst of color and flavor.

              - Prep Time: 30 minutes

                - Total Time: 1 hour

                  - Servings: 4

                    - Presentation Tips: Serve the salad in a large, shallow bowl to showcase the colorful ingredients. Consider adding a lemon wedge on the side for an extra zesty touch!