Ingredients
Scale
- 1 cup uncooked orzo
- 2 grilled chicken breasts, sliced
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- ⅓ cup feta cheese, crumbled
- ¼ cup red onion, thinly sliced
- 2 tbsp chopped fresh cilantro or parsley
- 1 tbsp olive oil (for grilling chicken)
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 garlic clove, finely minced
- Salt and pepper to taste
Instructions
- Boil salted water and cook orzo according to package instructions (8–10 minutes). Drain, rinse with cold water, and set aside.
- Season chicken with olive oil, salt, and pepper. Grill over medium heat for 5–6 minutes per side or until fully cooked. Let rest, then slice.
- Whisk together olive oil, red wine vinegar, lemon juice, Dijon, honey, garlic, salt, and pepper until emulsified.
- In a large bowl, combine orzo, grilled chicken, avocado, tomatoes, onion, feta, and herbs. Pour over the dressing and gently toss to combine.
- Refrigerate for 20–30 minutes for enhanced flavor or serve immediately.