Red, White & Blue Orzo Grilled Chicken Salad
July 24, 2026
The patriotic color palette in this vibrant salad isn’t just for looks—each ingredient adds a profound pop of seasonal flavor! If you’re packing a picnic or prepping for a barbecue, this substantial salad works great as a side or a main dish thanks to extra protein from quick-cooking Bell & Evans Thin-Sliced Boneless Skinless Chicken Breasts.
SERVINGS
8
PREP TIME
15 min
COOK TIME
10 min
Ingredients
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1package Bell & Evans Thin-Sliced Boneless Skinless Chicken Breasts
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Vegetable oil, for brushing grill grates
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Salt, to taste
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Pepper, to taste
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1pound orzo pasta
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1/2cup olive oil
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2lemons, juiced
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2garlic cloves, minced
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10ounces cherry tomatoes, halved
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1 1/2cups feta cheese crumbles
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1cup blueberries
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1tablespoon fresh oregano, minced
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1tablespoon fresh parsley, minced
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1tablespoon fresh mint, minced
Directions
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1
Heat grill to medium heat and brush grates with oil. Season chicken with salt and pepper. Grill chicken until fully cooked through, or until the internal temperature reaches 165 F as measured by a meat thermometer, about 4 to 5 minutes per side. Let rest before slicing.
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2
Meanwhile, fill a large pot with water and bring to a boil over high heat. Cook the orzo according to manufacturer’s directions; drain. Rinse pasta under cold running water until chilled.
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3
In a bowl large enough to hold all ingredients, whisk together oil, lemon juice and garlic until combined. Add chilled pasta, tomatoes, feta, blueberries, oregano, parsley and mint, and toss until thoroughly combined.
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4
Slice chicken into 1/4-inch strips. Add chicken to pasta salad and season with salt and pepper, to taste. Keep salad refrigerated in an airtight container until ready to serve.
Recipe provided by Bell & Evans.