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Grilled Chicken Orzo Salad recipe card featuring juicy grilled chicken, lemon herb orzo, cucumber, feta, and fresh vegetables
Nimble Chef

Grilled Chicken Orzo Salad

Smoky grilled chicken tossed with tender orzo, crisp cucumber, cherry tomatoes, and salty feta in a bright lemon-garlic dressing. This easy grilled chicken orzo salad recipe comes together in about 35 minutes and is just as good warm off the grill as it is chilled the next day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3/4 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 1 cup orzo pasta, dry
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced small
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley or basil, chopped
  • 3 tbsp fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 tsp dried oregano

Equipment

  • outdoor grill or grill pan Medium-high heat gives the best char without drying out the chicken
  • large pot For boiling the orzo
  • Large mixing bowl For tossing the salad together
  • Meat thermometer To confirm the chicken reaches 165°F internally
  • Small jar or bowl with lid For shaking together the lemon-garlic dressing

Method
 

  1. Preheat your grill to medium-high heat. Pat the chicken dry with paper towels, then rub it all over with 2 tablespoons olive oil, garlic powder, smoked paprika, and half the salt and pepper.
  2. Grill the chicken for 6 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Transfer to a cutting board and let it rest for 5 minutes before slicing.
  3. While the chicken grills, bring a pot of salted water to a boil and cook the orzo until just al dente, about 9 minutes.
  4. Drain the orzo and toss it immediately with a drizzle of olive oil so it doesn't clump together as it cools.
  5. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If you prefer a milder bite, soak the onion slices in cold water for 10 minutes, then drain.
  6. In a small bowl or jar, whisk together the lemon juice, extra virgin olive oil, minced garlic, oregano, remaining salt, and remaining pepper until slightly thickened.
  7. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and sliced grilled chicken. Pour the dressing over top and toss well.
  8. Fold in the feta cheese and fresh parsley or basil last so it doesn't turn mushy from over-mixing. Taste and adjust with extra lemon or salt as needed.
  9. Serve warm, at room temperature, or chilled, whichever you prefer.

Notes

This chicken orzo salad keeps well in an airtight container in the fridge for up to 4 days, and the flavor actually deepens a bit overnight. For best texture, cook the orzo just slightly under al dente if you plan to chill the salad, since it keeps absorbing dressing as it sits. Not recommended for freezing, the cucumber and orzo lose their texture once thawed.