Ingredients
Scale
- 1 lb Grilled chicken, diced (rotisserie chicken is a quick alternative)
- 1 cup Orzo pasta, cooked and drained (can substitute with any small pasta)
- 1 Avocado, diced (add just before serving to avoid browning)
- 1 cup Feta cheese, crumbled (can use goat cheese as a substitute)
- 1/4 cup Olive oil (extra virgin for best flavor)
- 2 tablespoons Lemon juice (freshly squeezed for best taste)
- 1 teaspoon Dijon mustard (adds tang; can use honey mustard for sweetness)
- Salt and pepper, to taste (adjust based on personal preference)
- Fresh herbs (e.g., parsley, basil) for garnish (adds color and freshness)
Instructions
- Combine the grilled chicken, cooked orzo, diced avocado, and crumbled feta in a large bowl.
- Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette in a separate small bowl.
- Pour the vinaigrette over the salad mixture and toss gently to combine.
- Garnish with fresh herbs.
- Serve immediately or refrigerate for meal prep.
Notes
Be cautious not to overcook the orzo; aim for al dente. For added flavor, marinate the grilled chicken beforehand. Consider toasting the orzo for a nuttier flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Grilled Chicken, Orzo Salad, Mediterranean Salad, Healthy Recipes, Summer Recipes