Description
A vibrant and filling salad featuring grilled chicken, creamy avocado, chewy orzo pasta, and a refreshing cilantro lime dressing, perfect for a healthy lunch or dinner.
Ingredients
Main Ingredients
- 2 pieces Chicken breasts (Can substitute with thighs for added juiciness)
- 1 cup Orzo pasta (Can use gluten-free orzo if needed)
- 1 ripe Avocado (Use ripe avocado for best texture)
- 1 cup Cherry tomatoes (Halved for better texture in the salad)
- 1 medium Cucumber (Chopped)
- 1/4 cup Red onion (Diced, adjust amount based on preference)
- 1/2 cup Fresh cilantro (Chopped)
- 2 pieces Limes (Juiced for dressing)
- 3 tablespoons Olive oil (For both marinade and dressing)
- 1 tablespoon Honey (For dressing)
- 2 cloves Garlic (Minced for dressing and marinade)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Cumin
- 1/2 teaspoon Chili powder (Alternatively use paprika)
Instructions
Marinating the Chicken
- In a bowl or zip bag, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper.
- Add chicken and ensure it’s well coated. Let it marinate for 20 minutes for maximum flavor.
Cooking the Orzo
- Bring a pot of salted water to a boil. Add orzo and cook until tender, then drain and rinse with cool water to stop cooking.
- Toss orzo with a bit of olive oil to prevent clumping.
Grilling the Chicken
- Preheat the grill. Pat the marinated chicken dry and grill until cooked through, about 5-7 minutes per side.
- Let the chicken rest before slicing.
Making the Dressing
- In a jar, combine olive oil, fresh lime juice, honey, minced garlic, chopped cilantro, salt, and pepper. Shake until well mixed.
Assembling the Salad
- In a large bowl, add cooled orzo, chopped cucumber, cherry tomatoes, diced red onion, and cilantro.
- Slice the grilled chicken and add on top of the salad.
- Gently fold in diced avocado and pour over dressing. Toss carefully, and taste to adjust seasoning.
Notes
This salad can be customized with substitutes for gluten-free and dairy-free options. For meal prep, keep avocado and dressing separate until ready to eat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Salad
- Cuisine: American, Mediterranean