Why Make This Recipe
Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing is a delightful dish that brings together a variety of flavors and textures. This salad is not only satisfying but also packed with nutrients. The bright flavors of lemon and herbs complement the tender chicken, while the creamy avocado and crunchy bacon add depth. It’s perfect for a summer meal, a picnic, or a light dinner.
How to Make Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
Ingredients
- 1/3 cup extra virgin olive oil
- 3 tablespoons honey
- 3 tablespoons grainy dijon mustard
- Juice of 1 lemon
- 2 tablespoons white balsamic vinegar
- 1/2 cup mixed herbs, chopped (rosemary, oregano, basil)
- 1 small shallot, grated
- 2 cloves garlic, grated
- Kosher salt
- Black pepper
- Red pepper flakes
- 3/4 pound boneless skinless chicken tenders
- 1 bell pepper, quartered
- 1 pound dry orzo pasta
- 1 cup cubed cheddar cheese
- 1/4 cup crumbled blue cheese (optional)
- 2 cups shredded red leaf lettuce
- 1 cup cherry tomatoes, halved
- 6 slices cooked bacon, crumbled
- 1 avocado, sliced
Directions
- To make the dressing, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
- In a large bowl, toss the chicken with 1/3 of the dressing. Let it sit for 10 minutes. Preheat your grill, grill pan, or skillet to medium-high heat. Grill the chicken until it is lightly charred and cooked through, turning halfway through, about 10 to 12 minutes. During this same time, grill the bell pepper until lightly charred, then chop it.
- Bring a large pot of salted water to a boil. Boil the orzo until al dente, according to package directions. Drain the orzo. Add the hot orzo, cheddar cheese, blue cheese (if using), and 1/3 of the dressing. Toss to combine. Add the grilled chicken, peppers, lettuce, tomatoes, and bacon. Toss everything to combine well.
- Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.
How to Serve Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
This salad can be served warm or chilled, making it versatile for any occasion. Serve it as a main dish for lunch or dinner, or as a side salad at barbecues and gatherings. Pair it with a refreshing drink and enjoy!
How to Store Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you plan to keep it longer, it’s best to store the dressing separately, and add it just before serving to maintain the freshness of the salad ingredients.
Tips to Make Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
- Feel free to add other vegetables like cucumbers or bell peppers for added crunch and flavor.
- Marinating the chicken for longer can enhance the flavor.
- If you prefer a different cheese, feta or mozzarella works well too.
Variation
You can modify this recipe for a vegetarian option. Simply replace the chicken with grilled tofu or additional vegetables. You can also skip the bacon or use a plant-based alternative for the dressing.
FAQs
- Can I make this salad ahead of time?
Yes, you can prepare it a few hours ahead. Just store the dressing separately until you are ready to serve. - Can I freeze this salad?
It’s best not to freeze this salad as the texture of the lettuce and avocado may change. - What can I substitute for orzo pasta?
You can use quinoa, couscous, or any short pasta you prefer as a substitute for orzo.
Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
A refreshing salad that combines grilled chicken, creamy avocado, and a zesty honey mustard dressing, perfect for summer meals.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1/3 cup extra virgin olive oil
- 3 tablespoons honey
- 3 tablespoons grainy dijon mustard
- Juice of 1 lemon
- 2 tablespoons white balsamic vinegar
- 1/2 cup mixed herbs, chopped (rosemary, oregano, basil)
- 1 small shallot, grated
- 2 cloves garlic, grated
- Kosher salt
- Black pepper
- Red pepper flakes
- 3/4 pound boneless skinless chicken tenders
- 1 bell pepper, quartered
- 1 pound dry orzo pasta
- 1 cup cubed cheddar cheese
- 1/4 cup crumbled blue cheese (optional)
- 2 cups shredded red leaf lettuce
- 1 cup cherry tomatoes, halved
- 6 slices cooked bacon, crumbled
- 1 avocado, sliced
Instructions
- Combine all dressing ingredients in a glass jar and whisk until smooth. Taste and adjust salt and pepper.
- Toss the chicken with 1/3 of the dressing and let it sit for 10 minutes.
- Preheat your grill, grill pan, or skillet to medium-high heat.
- Grill the chicken until lightly charred and cooked through, about 10 to 12 minutes, turning halfway through. Grill the bell pepper until lightly charred, then chop it.
- Bring a large pot of salted water to a boil and boil the orzo until al dente according to package directions. Drain the orzo.
- Add hot orzo, cheddar cheese, blue cheese (if using), and 1/3 of the dressing. Toss to combine.
- Add grilled chicken, peppers, lettuce, tomatoes, and bacon. Toss everything to combine well.
- Top with avocado and season with freshly cracked pepper and salt. Serve warm or cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freshness, store dressing separately until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: salad, grilled chicken, summer recipe, orzo, healthy meal