Chicken Orzo Salad

This vibrant, grilled Chicken Orzo Salad combines tender pasta, juicy grilled chicken, and zesty flavors for a perfectly easy weeknight meal.

Prep Time10

Cook Time30

Total Time40

Course: Main Dish, Salad

Cuisine: Healthy Food, Mediterranean

Keyword: Chicken Orzo Salad

Servings:

Author: Susie Bulloch

Grill chicken. If you’re using canned chicken, you can skip to step 2. Set your preferred grill up for two-zone heat with an overall temperature around 350 degrees F. Season chicken with the Chicken Rub, then place on the indirect heat side of the grill. Close the lid and grill 15-17 minutes, flipping once. Move your chicken to the direct heat side of your grill for 2-3 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F with a reliable meat thermometer.
2 boneless skinless chicken breasts, 1 Tablespoon Hey Grill Hey Chicken Rub
Toast orzo pasta. Melt the butter in a small pot over medium heat. Add the orzo, then cook for 2-4 minutes until it starts to brown. This step is optional, but adds texture and flavor.
2 ounces dried orzo, 1 Tablespoon butter
Cook orzo pasta. Add in 4 cups salted water to the pot, and bring to a boil. Allow the orzo to simmer over medium-low heat for about 10 minutes.
4 cups water
Combine and serve. Once the pasta is finished cooking, drain it and add to a large bowl. Next, add in the pesto, mozzarella balls, and cherry tomatoes. Finally, stir in chicken, then drizzle with balsamic glaze, and serve.
½ cup pesto sauce, 1 cup fresh mozzarella cheese, 1 cup grape or cherry tomatoes, 1 Tablespoon balsamic glaze