This Fresh Lemon Orzo Salad is a zesty mix of tender orzo pasta, crunchy veggies, and juicy grilled chicken. The bright lemon dressing brings everything together for a fresh taste!
I love how colorful this salad is! It’s perfect for lunch or a light dinner. Plus, it’s quick to whip up, which leaves more time for enjoying the sunny weather. 🌞
Key Ingredients & Substitutions
Orzo Pasta: This tiny pasta shape is perfect for salads! If you don’t have orzo, small pasta shapes like ditalini or even rice can work, but cooking times will vary, so keep an eye on them.
Grilled Chicken: Chicken breast is great here, but if you’re short on time, rotisserie chicken makes a tasty and quick substitute. You can also use grilled shrimp or tofu for a different protein option.
Cherry Tomatoes: These provide sweetness and color. If they aren’t in season, feel free to use regular tomatoes, diced. You could also add bell peppers for more crunch!
Cucumber: Adds freshness and crunch, but if cucumbers aren’t your favorite, diced bell peppers or even zucchini work beautifully as alternatives.
Kalamata Olives: They offer a nice briny flavor. If olives aren’t for you, you can skip them or use capers for a similar salty kick.
How Can I Get the Chicken Grilled Just Right?
Getting perfectly grilled chicken can seem tricky, but it’s easy with a little care! Here’s what helps:
- Make sure your grill is hot before adding the chicken. This gives it nice grill marks and keeps it juicy.
- Don’t flip the chicken too soon; let it sear for about 6-7 minutes on each side. Use tongs to test it; it should release easily when ready to turn.
- Always let the chicken rest for a few minutes after grilling before slicing. This keeps the juices locked in for better flavor!
With these tips, you’re on your way to juicy, flavorful grilled chicken every time! Enjoy your salad!
Fresh Lemon Orzo Salad with Grilled Chicken
Ingredients You’ll Need:
For the Salad:
- 1 cup orzo pasta
- 2 cups water or chicken broth (for cooking orzo)
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese
For the Lemon Dressing:
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/3 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious salad will take about 30 minutes to prepare. You’ll spend approximately 10 minutes cooking the orzo, 15 minutes grilling the chicken, and another 5 minutes tossing everything together with the dressing. Perfect for a quick meal!
Step-by-Step Instructions:
1. Cooking the Orzo:
Start by bringing 2 cups of water or chicken broth to a boil in a medium saucepan. Add in the orzo pasta and cook according to the package instructions (usually about 8-10 minutes) until it’s tender but still a bit firm (al dente). Once done, drain the orzo and rinse it with cold water to cool it down. Set it aside for later.
2. Grilling the Chicken:
While the orzo cooks, preheat your grill or grill pan over medium-high heat. Drizzle 1 tablespoon of olive oil over the chicken breasts and season them generously with salt and pepper. Grill the chicken for about 6-7 minutes per side, or until it’s fully cooked and the juices run clear. Once done, remove the chicken from the grill, let it rest for 5 minutes, then slice it into strips or cubes.
3. Mixing the Salad:
In a large mixing bowl, combine the cooked orzo, halved cherry tomatoes, diced cucumber, chopped red onion, and olives (if you’re using them). Toss these ingredients together until well mixed.
4. Making the Lemon Dressing:
In a small bowl, whisk together the fresh lemon juice, remaining olive oil, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper until the dressing is well combined and slightly thickened.
5. Combining Everything:
Pour the lemon dressing over the orzo mixture and toss everything together until the orzo and veggies are evenly coated. Then, gently fold in the grilled chicken and crumbled feta cheese, mixing carefully to keep the salad light and fresh.
6. Adjusting the Flavor:
Give the salad a taste, and if you’d like, sprinkle in some additional salt, pepper, or lemon juice to enhance the flavors even more!
7. Serving:
This salad can be served chilled or at room temperature, making it super versatile! It’s perfect for a summer lunch, picnic, or light dinner. Enjoy the freshness with every bite!
Enjoy your vibrant, tangy Fresh Lemon Orzo Salad with Grilled Chicken!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Orzo Instead of Regular Orzo?
Absolutely! Whole wheat orzo will add a nutty flavor and more fiber to your salad. Just keep in mind that it might cook a minute or two longer than regular orzo, so check for doneness according to package instructions.
How Do I Store Leftover Salad?
To store leftovers, place them in an airtight container in the fridge. This salad is best enjoyed within 2-3 days. The flavors will continue to meld, but make sure to keep the feta cheese separate until you’re ready to eat for the best texture!
Can I Make This Salad Vegan?
Yes! To make it vegan, simply skip the chicken and feta cheese and substitute the honey in the dressing with maple syrup or agave. You can add chickpeas or grilled vegetables for protein instead!
How Can I Make the Dressing Creamier?
If you’d like a creamier dressing, you can add a tablespoon of Greek yogurt or tahini to the lemon dressing mix. Blend it nicely for a smoother texture that will coat the salad beautifully.
