Grilled Chicken and Lemon Orzo Salad: A Zesty Summer Favorite

A vibrant, protein-rich dish that stays fresh and flavorful for days.

By Medha deb

Created on Sep 15, 2025

A vibrant, protein-rich dish that stays fresh and flavorful for days.

Grilled Chicken and Lemon Orzo Salad: The Ultimate Summer Salad

Summertime brings the joy of fresh ingredients, grilling outdoors, and sharing delicious meals in the sunshine. Among all crowd-pleasing dishes, Grilled Chicken and Lemon Orzo Salad stands out as a bright, protein-packed favorite. Combining smoky grilled chicken, caramelized grilled lemon, snappy vegetables, and tender orzo pasta, this salad embodies the flavors and textures of the season. It’s simple enough for family lunches yet impressive enough for picnics and backyard gatherings.

Why You’ll Love This Salad

Fresh and Flavorful: Each bite balances smoky grilled notes, fresh lemon brightness, and savory chicken.
Protein-Rich: Grilled chicken turns this into a hearty main course that will satisfy all appetites.
Beautifully Colorful: Red peppers, green pea pods, and grilled lemon create visual appeal that enhances the picnic table.
Meal-Prep Friendly: The salad can be made ahead, making it a top choice for preparing weekday lunches or packing for outdoor adventures.

Ingredients

To capture the vibrant flavor and satisfying textures, gather the following:

2 cups orzo pasta
2 (about 1 lb) boneless, skinless chicken breasts
4 lemons (halved)
1/2 cup small diced red onion
1 large clove garlic (minced)
1 red bell pepper (finely chopped)
3/4 cup fresh snap peas, sliced into bite-sized pieces
2 green onions, thinly sliced
1/4 cup fresh dill, chopped
2–3 oz soft goat cheese (optional for extra creaminess)
Olive oil
Unsalted butter
Honey
Kosher salt and black pepper

Step-by-Step Instructions

1. Cook the Orzo

Bring a large pot of salted water to a boil. Add the orzo and cook until just al dente, according to package instructions. Drain in a colander and rinse briefly under cold water to stop the cooking and cool the pasta. Shake off excess water and transfer orzo to a large mixing bowl. Drizzle with 1 tablespoon olive oil and toss to prevent sticking.

2. Sauté Aromatics

While the orzo cooks, heat a skillet over medium. Add 1 tablespoon each of olive oil and unsalted butter. Stir in the red onion and minced garlic. Sauté for 2–3 minutes until fragrant and translucent. Remove from heat and, once slightly cooled, fold the aromatics into the cooked orzo.

3. Grill the Lemons

Preheat the grill to medium-high.
Brush the cut sides of four halved lemons with oil.
Place lemons, cut side down, on the hot grill grates. Grill for 2–3 minutes until just charred and caramelized.
Remove from grill and let cool. Zest and juice two of the grilled lemon halves for the dressing; keep the remaining halves for squeezing over the finished salad.

4. Grill the Chicken

Pat chicken breasts dry and brush lightly with olive oil.
Season generously with salt and ground black pepper.
Oil the grill grates to prevent sticking, then grill chicken over medium-high heat, about 3–4 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for several minutes before shredding into bite-sized pieces using two forks.

5. Make the Lemon Dressing

In a small bowl, whisk together the zest and juice from two grilled lemon halves, 1 tablespoon honey, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Pour the dressing over the orzo and toss to combine.

6. Assemble the Salad

Add shredded grilled chicken, red bell pepper, snap peas, green onions, and dill to the orzo mixture. Fold gently to combine.
If using, crumble in goat cheese for a creamy finish and stir gently.
Transfer to a serving platter or bowl. Top with extra dill and black pepper. Serve with the remaining grilled lemon halves for squeezing just before eating.

Tips for Success

Don’t overcook orzo: Al dente pasta ensures the salad holds its shape and doesn’t become mushy.
Let chicken rest: Allowing the grilled chicken to rest before shredding keeps it juicy.
Use freshly grilled lemons: Grilling lemons deepens their flavor and brings out a subtle sweetness.
Pack extra grilled lemon halves: Offer at the table or in lunchboxes for a fresh burst right before eating.
Prep ahead: The salad stores well in the fridge for up to 3 days and is delicious served chilled or at room temperature.

Variations and Substitution Ideas

Try grilled shrimp or salmon in place of chicken for pescatarian variation.
Add cucumbers, cherry tomatoes, or olives for even more color and Mediterranean inspiration.
Use feta cheese or fresh mozzarella instead of goat cheese.
Bump up herbs with a handful of fresh parsley or mint.
For a vegetarian version, omit the chicken and increase the amount of vegetables or add chickpeas.

Serving Suggestions

Pack in lunch containers for an energizing, protein-rich meal.
Pair with grilled vegetables or burgers at your next cookout.
Serve atop leafy greens for a heartier salad-main hybrid.
Bring to picnics, potlucks, and outdoor gatherings—best enjoyed in the sunshine!

Nutritional Highlights

Nutrient	Approximate Value per Serving
Calories	390
Protein	24g
Carbohydrates	46g
Fat	12g
Sodium	325mg

(Values will vary based on specific brands/ingredients and optional cheese.)

Frequently Asked Questions (FAQs)

Q: Can this salad be made in advance?

A: Yes! Grilled Chicken and Lemon Orzo Salad is ideal for preparing ahead. The flavors meld beautifully after chilling for a few hours, making it a perfect make-ahead dish for lunches or picnics.

Q: What other proteins can I use instead of chicken?

A: Grilled shrimp, salmon, or even chickpeas (for a vegetarian option) work excellently, each bringing unique flavor profiles that pair well with lemon and herbs.

Q: Can I substitute another pasta for orzo?

A: While orzo provides the ideal texture, other small pastas like ditalini or pearl couscous can work in a pinch. Adjust cooking times as needed.

Q: How do I keep the chicken moist?

A: Grill chicken just to 165°F and allow it to rest before shredding. Avoid overcooking or cutting immediately off the grill, which can release juices and make meat dry.

Q: Is this salad gluten-free?

A: No, traditional orzo is made from wheat. To make a gluten-free version, substitute with gluten-free orzo or a small gluten-free pasta variety.

Insider Tips: Grilling Lemons

Citrus takes on new life on the grill! Grilling lemon halves caramelizes their natural sugars, adding subtle smokiness and an appealing aroma to both the dressing and the finished salad. Always scrub lemons before slicing, and grill over high heat until well-marked but not burnt. Use a fork to extract all the juice post-grill—don’t miss the flavorful pulp.

How to Store and Pack for Picnics

Store salad covered in the refrigerator for up to three days.
For picnics, keep the salad and the extra grilled lemon halves in separate airtight containers.
Pack salad in chilled containers along with cold packs for freshness on the go.
Bring a fork and remember the extra lemon for a burst of freshness just before serving outdoors.

Final Thoughts

This Grilled Chicken and Lemon Orzo Salad combines the vibrancy of summer produce, the robustness of grilled protein, and the zest of caramelized lemon for one truly memorable dish. Versatile, easy to adapt, and a visual delight, it’s a recipe you’ll turn to all season long. Share at your next picnic, family supper, or weekday lunch, and savor the sunshine in every bite!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb