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Top down view of grilled chicken orzo salad in white serving bowl.

Grilled Chicken and Vegetable Orzo Salad with Honey Lime Dressing

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

  • 1 ¼ cups dried orzo pasta, (about 227 g)
  • 4 to 5 boneless skinless chicken breasts, about 2 pounds (see note)
  • 1 cup frozen corn, thawed
  • 1 to 2 medium zucchini, (about 340 g) cut into long sticks (about 4 pieces per zucchini)
  • 1 to 2 cups cherry tomatoes, halved
  • ⅓ cup olive oil
  • ¼ cup fresh lime juice, from about 3 large limes
  • 2 tablespoons white wine vinegar or unseasoned rice vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely minced or pressed through a garlic press
  • ¼ teaspoon coarse, kosher salt
  • Pinch of black pepper, I use coarsely ground
  • 2 cups baby arugula, (about 113 g)
  • ¼ to ½ cup chopped fresh basil, optional but delicious
  • ½ to 1 cup crumbled feta cheese

Instructions 

  • Cook orzo according to package directions until al dente. Drain and rinse with cold water. Set aside.
  • Preheat grill to medium- or medium-high heat. Season the chicken on both sides lightly with salt and pepper (see note below about marinading chicken). Grill the chicken until cooked through, 4-5 minutes per side until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken. Let rest 4-5 minutes before cutting into bite-size pieces or thin slices.
  • If your grill is big enough, add the zucchini while the chicken is cooking. Grill the zucchini until crisp-tender about 8-10 minutes, turning once or twice. Coarsely chop the zucchini into bite-size pieces. (See note below about cooking the zucchini in a skillet)
  • For the dressing, whisk together the olive oil, lime juice, vinegar, honey, Dijon mustard, garlic, salt and pepper.
  • In a large serving bowl, add the orzo, arugula, basil, corn, zucchini, and cherry tomatoes. Lightly toss. Add the grilled chicken on top and sprinkle the feta cheese over the salad.
  • Serve immediately with the dressing alongside OR drizzle the dressing over the top of the entire salad and toss.

Notes

Alternate Cooking Methods: you could cook the zucchini in a skillet on the stovetop (similar to this recipe) rather than grilling. You could also broil the chicken in the oven or cook in a skillet if you don't have a grill. Conversely, you could use fresh corn and grill the corn along with the zucchini and chicken, slicing off the kernels once cooked. 
Frozen Corn: if using frozen corn that's been thawed, you can take it up a notch by lightly toasting the thawed corn in a skillet that's been preheated with a pat of butter and a drizzle of olive oil. Toss the corn in the hot skillet and cook until golden and sizzling. 
Amp up the Flavor: you can take the flavor of this salad up a notch if you have time (or remember) to marinade the chicken before grilling/cooking. This easy lemon and garlic chicken marinade goes great with the flavor profile of this salad.