Recipe Detail

Grilled Chicken and Vegetable Orzo Salad

Rate this recipe:

Rating : 5

Share This Recipe...

Number of Servings:


  1. 6 ounces - uncooked whole-wheat orzo (about 1 cup)
  2. 3 - (8 oz.) boneless skinless chicken breasts
  3. 1 1/4 teaspoons - kosher salt, divided
  4. 1 teaspoons - black pepper, divided
  5. 2 ears - fresh corn, shucked
  6. 1 - large zucchini, cut lengthwise into quarters
  7. 1/2 cups - olive oil
  8. 1/4 cups - fresh lime juice (from 2 limes)
  9. 1 tablespoons - minced shallot
  10. 1 teaspoons - Dijon mustard
  11. 1/2 teaspoons - honey
  12. 2 cups - baby arugula
  13. 3 ounces - goat cheese, crumbled (about 3/4 cup)


Cook the orzo according to package directions, omitting salt and fat; drain and rinse with cold water. Set aside.

Preheat grill to high heat (about 450°F to 550°F). Sprinkle the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on oiled grates. Grill, uncovered, until chicken is done, about 16 minutes, turning after 8 minutes. Let chicken stand for 5 minutes after removing from grill; cut into 1/2-inch-thick slices.

While chicken is cooking, place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn, and coarsely chop zucchini.

For dressing, whisk together the oil, lime juice, shallot, mustard, honey, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper in a large bowl.

For salad, add cooked orzo, corn kernels, chopped zucchini, and arugula; toss well to coat. Divide orzo mixture evenly among 6 plates. Arrange chicken slices over orzo mixture, and top with goat cheese.




Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers