I love this vibrant dish that combines juicy grilled chicken, a sweet-tangy strawberry balsamic glaze, and a refreshing orzo salad loaded with ricotta salata. It’s perfect for warm evenings when I crave something both light and flavorful. Grilled Chicken with Strawberry Balsamic Glaze & Ricotta Salata Orzo Salad

Why You’ll Love This Recipe

I adore the contrast of warm grilled chicken and the bright strawberry-balsamic glaze—it’s surprising yet comforting. The orzo salad balances it all with creamy ricotta salata, fresh herbs, and crisp vegetables. It comes together in no time, packs beautifully for picnics, and feels elegant without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts
Strawberries
Balsamic vinegar
Honey or maple syrup
Garlic
Olive oil
Salt & pepper
Orzo pasta
Ricotta salata
English cucumber
Cherry tomatoes
Fresh basil
Red onion
Lemon juice

Directions

Prepare the strawberry balsamic glaze.
I chop strawberries and simmer them with balsamic vinegar, honey, minced garlic, salt, and pepper until thickened. Then I strain out solids (if I want a smoother sauce) and set the glaze aside to cool slightly.
Grill the chicken.
I season chicken breasts with salt and pepper, drizzle olive oil, and grill over medium-high heat for about 6–7 minutes per side (until internal temperature reaches 165°F / 74°C). Once grilled, I brush them with glaze, let rest a few minutes, then slice.
Make the orzo salad.
I cook orzo al dente, drain and rinse under cold water. I toss it with diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped basil, crumbled ricotta salata, olive oil, lemon juice, salt, and pepper to taste.
Plate and serve.
I pile orzo salad on each plate, top with sliced chicken, and drizzle extra strawberry balsamic glaze over everything.

Servings and Timing

Servings: This recipe serves 4–6 people, depending on portion sizes.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: Approximately 35 minutes

Variations

I sometimes swap ricotta salata for feta or shaved Parmesan.
I’ve also replaced strawberries with raspberries or grilled peaches for a seasonal twist.
For a low-carb version, I substitute the orzo with cauliflower rice or quinoa.

storage/reheating

I store leftovers in airtight containers in the fridge for up to 3–4 days. I keep the chicken and orzo salad separate to preserve texture. To reheat, I gently warm the chicken in a low oven or microwave, and serve it alongside the chilled orzo salad.

FAQs

How can I make this gluten‑free?

I swap the orzo for a gluten‑free pasta or grain such as quinoa, rice-shaped cauliflower—orzo-style alternatives.

Can I prepare components ahead of time?

Absolutely. I make the strawberry balsamic glaze up to 3 days ahead and store it in the fridge. The orzo salad can be prepped a day in advance; I add fresh basil just before serving for brightness.

What’s the best way to slice strawberries for the glaze?

I quarter or thick‑slice the strawberries so they cook evenly while preserving some texture before straining (if I choose to).

Can I use chicken thighs instead of breasts?

Yes, I can! I just grill thighs a bit longer—about 7–8 minutes per side—and monitor for an internal temp of 165°F (74°C).

How do I store any leftover glaze?

I refrigerate it in a sealed jar or container and use it within 5 days—it’s fantastic drizzled on salads, roasted veggies, or even vanilla ice cream!

Conclusion

This grilled chicken with strawberry balsamic glaze paired with ricotta salata orzo salad is one of my go‑to summer dishes. It’s flavorful, vibrant, and perfect for entertaining. I love how the components come together effortlessly—fresh, balanced, and satisfying. I hope I’ll see you serve this often and enjoy every flavorful bite!