Grilled Chicken Orzo Salad with Avocado & Feta

The chicken is seasoned simply with olive oil and dried oregano, grilled to 165°F, rested and sliced to sit on top of the salad.

Under it, orzo is tossed with cubed avocado, halved cherry tomatoes, thin red onion, crumbled feta and a mix of parsley and dill, all in a lemon and Dijon dressing.

How to Make It

1. Oregano chicken grilled to 165°F, rested, sliced

   Season the chicken with the olive oil and oregano and grill until it reaches 165°F. Rest 5 minutes and slice.

2. Orzo cooked, rinsed and drained

   Cook the orzo until al dente, drain it, rinse briefly to cool and drain well.

3. Lemon-Dijon dressing whisked

   Whisk the dressing olive oil, lemon juice, Dijon and salt.

4. Salad tossed, sliced chicken on top

   Toss the orzo with the avocado, tomatoes, red onion, feta, herbs and dressing. Top with the sliced grilled chicken and serve cool.

Why This Recipe Works

• Rinsing the orzo briefly cools it and stops the small pasta from clumping.
• A lemon-Dijon dressing is sharp enough to season the orzo and keep the avocado bright.
• Resting the grilled chicken 5 minutes before slicing keeps the slices juicy.
• Feta adds salt and creaminess, so the dressing needs only half a teaspoon of salt.

Ingredient Notes

Chicken breast

One pound, grilled whole and sliced after resting.

Orzo

Ten ounces, cooked al dente and cooled with a quick rinse.

Parsley and dill

A quarter cup of the two herbs chopped together.

Storage and Reheating

Success Tips

• Cube the avocado last, just before tossing, so it stays green.
• Shake the orzo in the colander until no water drips from it.
• Cut the rested breast on a slight angle for wide slices that sit flat on the salad.

Serving Ideas

Serve in wide bowls with the orzo salad underneath and the grill-marked chicken slices on top, sprinkled with a little more feta.