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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.

Ingredients

Scale
  • 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

  1. Combine all dressing ingredients in a glass jar and whisk until smooth. Taste and adjust salt and pepper.
  2. Toss the chicken with 1/3 of the dressing and let it sit for 10 minutes.
  3. Preheat your grill, grill pan, or skillet to medium-high heat.
  4. 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.
  5. Bring a large pot of salted water to a boil and boil the orzo until al dente according to package directions. Drain the orzo.
  6. Add hot orzo, cheddar cheese, blue cheese (if using), and 1/3 of the dressing. Toss to combine.
  7. Add grilled chicken, peppers, lettuce, tomatoes, and bacon. Toss everything to combine well.
  8. 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

Keywords: salad, grilled chicken, summer recipe, orzo, healthy meal