Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
A refreshing salad loaded with grilled chicken, avocado, and a zesty honey mustard dressing, served over orzo pasta.
Equipment
- Grill
- Large Bowl
- Glass jar
- Large pot
- Serving bowl
Ingredients
- ⅓ cup extra virgin olive oil (80ml)
- 3 tablespoons honey (45g)
- 3 tablespoons grainy Dijon mustard (45g)
- 1 lemon juice
- 2 tablespoons white balsamic vinegar (30ml)
- ½ cup mixed herbs, chopped (rosemary, oregano, basil)
- 1 small shallot grated
- 2 cloves garlic grated
- kosher salt to taste
- black pepper to taste
- red pepper flakes to taste
- ¾ pound boneless skinless chicken tenders (340g)
- 1 bell pepper quartered
- 1 pound dry orzo pasta (450g)
- 1 cup cubed cheddar cheese (113g)
- ¼ cup crumbled blue cheese (optional, 28g)
- 2 cups shredded red leaf lettuce (150g)
- 1 cup cherry tomatoes (150g), halved
- 6 slices cooked bacon crumbled
- 1 avocado sliced
Instructions
- Start by whisking together 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 small grated shallot, 2 grated cloves garlic, and kosher salt, black pepper, and red pepper flakes in a bowl. It should look smooth and slightly glossy. This dressing adds a bright flavor that ties everything together. Avoid rushing; the flavors deepen as they mingle.
- Next, marinate 3/4 pound boneless skinless chicken tenders in a portion of the dressing for at least 15 minutes. You'll know it’s ready when the chicken takes on some shine from the oil. This step really helps tenderize the meat and infuse it with flavor. Just don’t let it sit too long or it might get too salty.
- Fire up your grill and cook the marinated chicken until it's beautifully charred and cooked through. This should take about 5-7 minutes per side. Keep an eye on it; chicken can dry out really quickly over heat if you forget it.
- While the chicken is grilling, boil water in a large pot and cook 1 pound dry orzo pasta until it's al dente, stirring occasionally to prevent sticking. It should be pleasantly firm when done, perfect for holding its shape in the salad. Avoid walking away during this time, as mushy orzo is not desirable.
- As the pasta cooks, chop the quartered bell pepper, halve the 1 cup cherry tomatoes, and slice the 1 avocado. They should be bright and fresh, enhancing the salad’s crunch.
- Once the orzo is ready and drained, toss it in a large bowl with the chopped bell pepper, halved cherry tomatoes, mixed herbs, cubed cheddar cheese, shredded lettuce, and crumbled bacon. Make sure everything is well mixed to enjoy all those flavors.
- Slice the grilled chicken and arrange it on top of your salad. Drizzle the remaining dressing over everything for a final touch. Serve right away for the best texture, but if you need to chill it a bit, it still holds up nicely.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ensure proper marination of at least one hour for improved tenderness and flavor of chicken. Monitor cooking time closely to achieve al dente orzo; set a timer for 8 to 10 minutes.
If the dressing is too thick, mix in a tablespoon of olive oil or water gradually until the desired consistency is reached. For extra spice, you can add a teaspoon of red pepper flakes to the dressing without overpowering it. This salad can be enjoyed warm right after preparation or chilled for a refreshing option later on.