Ingredients
Main Ingredients
- 16 ounces orzo, cooked
- 2 boneless, skinless chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Kosher salt and pepper, to taste
- 4 green onions, thinly sliced
- 1 handful fresh cilantro, chopped
- 1 avocado, cubed
Cilantro Lime Vinaigrette
- 3 tablespoons freshly squeezed lime juice
- 1 ½ tablespoons honey
- ¼ cup fresh cilantro, chopped
- 2 garlic cloves, minced or pressed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Pinch of crushed red pepper flakes
- ⅓ cup extra virgin olive oil
Instructions
- Make the Cilantro Lime Vinaigrette: In a blender or food processor, combine the lime juice, honey, minced garlic, chopped cilantro, salt, pepper, crushed red pepper flakes, and olive oil. Blend until smooth and well combined, allowing some small cilantro pieces to remain. Set aside or refrigerate if making ahead.
- Preheat the Grill: Heat your grill to the highest setting and let it warm fully for about 10 minutes to ensure even cooking and good grill marks.
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.
- Season and Grill the Chicken: Season both sides of the chicken breasts with smoked paprika, garlic powder, kosher salt, and black pepper. Place the breasts on the hot grill grates and cook for 5 minutes on one side, then flip and grill for another 5 minutes or until the internal temperature reaches 165°F (74°C).
- Rest and Slice the Chicken: Remove the chicken from the grill and let it rest for 10 minutes to retain juiciness. After resting, slice or chop the chicken into bite-sized pieces.
- Toss the Salad: In a large bowl, toss the cooked orzo with half of the cilantro lime vinaigrette. Add the sliced chicken, sliced green onions, and chopped cilantro, mixing gently to combine. If serving immediately, fold in the cubed avocado carefully to avoid mashing.
- Serve: Serve the salad either warm or at room temperature. Drizzle with extra vinaigrette if desired and adjust seasoning with additional salt and pepper to taste.
Notes
- The cilantro lime vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- Leftover salad tastes great the next day after the flavors meld even more.
- If you don’t have a grill, chicken breasts can be cooked on a stovetop grill pan or baked in the oven at 400°F (200°C) until cooked through.
- For a spicier kick, increase the crushed red pepper flakes in the vinaigrette.
- Ensure to let the chicken rest after grilling to keep it juicy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
