Grilled Chicken Orzo Salad with Cilantro-Jalapeño Vinaigrette
Grilled Chicken Orzo Salad with Cilantro-Jalapeño Vinaigrette
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Orzo Salad
- 1 cup orzo pasta, uncooked
- 2 fresh corn, ears, kernels removed (about 1 1/2 cups)
- 2 avocados, ripe, diced
- 1/2 red onion, small, finely diced
- 1/4 cup fresh cilantro, chopped
For the Cilantro-Jalapeño Vinaigrette
- 1/2 cup olive oil
- 1/2 cup fresh cilantro, packed
- 1 jalapeño, seeded and roughly chopped (remove seeds for less heat)
- 2 cloves garlic, peeled
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken with smoked paprika, garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil until evenly coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min
- 2
Bring a medium pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8-10 minutes. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside.
⏱️ 12 min - 3
Preheat a grill or grill pan to medium-high heat. Grill the seasoned chicken thighs for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from grill and let rest on a cutting board for 5 minutes before dicing into bite-sized pieces.
⏱️ 15 min
- 4
While the chicken rests, grill the corn on the cob for 5-7 minutes, turning occasionally, until slightly charred and tender. Alternatively, boil or sauté the kernels. Once cool enough to handle, carefully slice the kernels off the cobs.
⏱️ 10 min
- 5
Prepare the vinaigrette: In a blender or food processor, combine 1/2 cup olive oil, 1/2 cup packed fresh cilantro, seeded and chopped jalapeño, garlic cloves, lime juice, red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and well combined.
⏱️ 5 min
- 6
In a large mixing bowl, combine the cooked orzo, grilled corn kernels, diced avocados, finely diced red onion, and 1/4 cup chopped fresh cilantro. Add the diced grilled chicken.
⏱️ 5 min
- 7
Pour the cilantro-jalapeño vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated. Taste and adjust seasoning if needed.
⏱️ 3 min
- 8
Serve immediately, or chill in the refrigerator for at least 10 minutes for flavors to meld. This salad can be enjoyed warm, at room temperature, or chilled.
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chicken Orzo Salad with Cilantro-Jalapeño Vinaigrette
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Orzo Salad
- 1 cup orzo pasta, uncooked
- 2 fresh corn, ears, kernels removed (about 1 1/2 cups)
- 2 avocados, ripe, diced
- 1/2 red onion, small, finely diced
- 1/4 cup fresh cilantro, chopped
For the Cilantro-Jalapeño Vinaigrette
- 1/2 cup olive oil
- 1/2 cup fresh cilantro, packed
- 1 jalapeño, seeded and roughly chopped (remove seeds for less heat)
- 2 cloves garlic, peeled
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a medium bowl, toss the chicken with smoked paprika, garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil until evenly coated. Set aside to marinate while preparing other ingredients.
⏱️ 5 min - 2
Bring a medium pot of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8-10 minutes. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside.
⏱️ 12 min - 3
Preheat a grill or grill pan to medium-high heat. Grill the seasoned chicken thighs for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from grill and let rest on a cutting board for 5 minutes before dicing into bite-sized pieces.
⏱️ 15 min - 4
While the chicken rests, grill the corn on the cob for 5-7 minutes, turning occasionally, until slightly charred and tender. Alternatively, boil or sauté the kernels. Once cool enough to handle, carefully slice the kernels off the cobs.
⏱️ 10 min - 5
Prepare the vinaigrette: In a blender or food processor, combine 1/2 cup olive oil, 1/2 cup packed fresh cilantro, seeded and chopped jalapeño, garlic cloves, lime juice, red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and well combined.
⏱️ 5 min - 6
In a large mixing bowl, combine the cooked orzo, grilled corn kernels, diced avocados, finely diced red onion, and 1/4 cup chopped fresh cilantro. Add the diced grilled chicken.
⏱️ 5 min - 7
Pour the cilantro-jalapeño vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated. Taste and adjust seasoning if needed.
⏱️ 3 min - 8
Serve immediately, or chill in the refrigerator for at least 10 minutes for flavors to meld. This salad can be enjoyed warm, at room temperature, or chilled.