Cook the orzo as directed. (I used about 1 cup of a 2 cup bag. If you wish to use the whole bag, just double everything else in the recipe!)
In a mixing bowl, toss together the diced mango, avocado, chopped cilantro with the lime juice and vinaigrette.
When the orzo is cooked through, rinse with cold water. Then add to the mixing bowl and toss together with the mango-avocado mixture. Serve or chill for at least an hour in the refrigerator. Season with salt and pepper to taste.
Optional: Mix in chilled, cooked diced chicken.
Serve Mango-Avocado Orzo Salad as vegetarian meal, side dish or simple lunch.