Grilled Chicken Orzo Salad with Avocado 

Ingredients:
For the Salad:

16 ounces orzo, cooked
2 boneless, skinless chicken breasts
1 teaspoon smoked paprika
1 teaspoon garlic powder
Kosher salt and pepper, to taste
4 green onions, thinly sliced
1 handful fresh cilantro, chopped
1 avocado, cubed
Cilantro lime vinaigrette (see below)
For the Cilantro Lime Vinaigrette:

3 tablespoons freshly squeezed lime juice
1 ½ tablespoons honey
¼ cup fresh cilantro, chopped
2 garlic cloves, minced or pressed
¼ teaspoon salt
¼ teaspoon pepper
Pinch of crushed red pepper flakes
⅓ cup extra virgin olive oil
Instructions:
Cook the Orzo:
Cook the orzo according to package instructions. Drain and set aside to cool.
Prepare the Chicken:
Season the chicken breasts with smoked paprika, garlic powder, kosher salt, and pepper.
Preheat a grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the grill and let rest for a few minutes before slicing.
Make the Cilantro Lime Vinaigrette:
In a small bowl, whisk together the lime juice, honey, chopped cilantro, minced garlic, salt, pepper, and crushed red pepper flakes. Gradually whisk in the extra virgin olive oil until well combined.
Assemble the Salad:
In a large bowl, combine the cooked orzo, sliced grilled chicken, green onions, chopped cilantro, and cubed avocado. Drizzle with the cilantro lime vinaigrette and toss gently to combine.
Serve:
Serve the salad immediately, or refrigerate for a short time to let the flavors meld. Enjoy your delicious Grilled Chicken Orzo Salad with Avocado!