Quick Grilled Chicken with a Cucumber, Red Onion, Basil, and Orzo Pasta Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Quick Grilled Chicken with a Cucumber, Red Onion, Basil, and Orzo Pasta Salad



    • 1 Each Cucumber-peeled, cored, diced ½”
    • ¼ Cup Red Onion-cut in half crosswise and sliced very thinly
    • 2 Tbsp. White Balsamic Vinegar, or Red Wine Vinegar
    • 4 Each Chicken Breasts-boneless, skinless pounded thin
    • 2 Tbsp. Extra Virgin Olive Oil
    • Zest from 1 Lemon- reserve juice for salad
    • 4 Tbsp. Fresh Basil-torn into ½” pieces
    • 1 Cup Orzo Pasta-boiled in salted water until tender, drained, cooled
    • ¼ Cup Extra Virgin Olive Oil
    • To Taste Salt and Black Pepper
    • As Needed Salad Garnishes-black olives, crumbled feta cheese, etc.


    • Place the cucumber and red onion each in their own small bowl. Sprinkle each with a few generous pinches of kosher salt, toss well and let sit for about 10 minutes to wilt and soften. Rinse the salt off , drain, pat dry and divide the vinegar over each, tossing to coat. Let speed pickle for about 15 minutes.
    •  Heat grill on high heat. Lightly coat thinly poundedchicken breasts with the first measure of olive oil, and the lemon zest. Grill chicken for about 2 minutes on each side or until interior is white and juices run clear. Season the chicken to taste with salt and black pepper.
    • Combine the cucumbers, red onions, basil, cooked orzo pasta, lemon juice and extra virgin olive oil. Toss to evenly coat, seasoning with salt and pepper if necessary. 
    • Present the salad on plates and top with the grilled chicken. Enjoy!