Orzo Salad with Grilled Chicken and Cilantro-Jalapeño Vinaigrette

Ingredients

• 1 cup Orzo (cooked according to package instructions)
• 1 lb Boneless, skinless chicken thighs (for grilling)
• Smoked paprika (for seasoning the chicken)
• Garlic powder (for seasoning the chicken)
• Salt (for the chicken)
• Black pepper (for the chicken)
• 2 Fresh corn (ears, kernels removed and preferably grilled)
• 2 Avocados (cut into chunks)
• 0.25 cup Red onion (finely chopped)
• 0.5 cup Fresh cilantro (chopped, for the salad)
• 0.33 cup Olive oil (for the vinaigrette)
• 0.5 cup Cilantro (for the vinaigrette)
• 1 Jalapeño (for the vinaigrette)
• 1 clove Garlic (for the vinaigrette)
• 2 tbsp Lime juice (fresh)
• 1 tbsp Red wine vinegar (for the vinaigrette)
• Salt (for the vinaigrette)
• Black pepper (for the vinaigrette)

Steps

1. 1

   Season the chicken thighs with smoked paprika, garlic powder, salt, and black pepper to taste.

2. 2

   Grill the chicken and fresh corn until the chicken is fully cooked and the corn is lightly charred.

3. 3

   Cut the grilled chicken into small pieces and remove the corn kernels from the cobs.

4. 4

   Prepare the vinaigrette by combining the olive oil, cilantro, jalapeño, garlic, lime juice, red wine vinegar, salt, and pepper in a blender or food processor until smooth.

5. 5

   In a large bowl, combine the cooked orzo, chopped chicken, corn, avocado chunks, chopped red onion, and fresh cilantro.

6. 6

   Pour the cilantro-jalapeño vinaigrette over the salad and mix well to combine all the flavors.

Notes

The vinaigrette has a flavor profile similar to chimichurri, with a tangy and slightly spicy kick. It is ideal for preparing ahead of time for quick lunches or dinners.

Nutrition per serving

• pasta salad
• grilled chicken
• easy dinner
• meal prep
• summer
• main course