Can I make this salad gluten-free?

Absolutely! Simply substitute the orzo with gluten-free orzo or another small gluten-free pasta shape. Rice, quinoa, or buckwheat would also work beautifully as alternatives while keeping all the wonderful flavors intact.

How can I prep this salad for lunches throughout the week?

For meal prep, cook all the components and store them separately: orzo with some dressing, grilled chicken, cooked bacon, and cut vegetables. Each morning, combine a portion with fresh lettuce and avocado. This approach keeps everything fresh and prevents soggy lettuce or brown avocado.

Can I skip the cheese to make this dairy-free?

Yes! The salad is still incredibly flavorful without the cheese. For a similar creamy element, consider adding extra avocado or even some soaked and pureed cashews to the dressing for richness.

What's the best way to grill the chicken if I don't have an outdoor grill?

A cast-iron grill pan works wonderfully for indoor grilling. Alternatively, you can use a regular skillet - just cook the chicken over medium-high heat for about 4-5 minutes per side until cooked through. You'll miss the grill marks but still get delicious flavor, especially with that marinade!

Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing Recipe

Description

Delicious and vibrant Grilled Lemon Herb Chicken Avocado Orzo Salad with an irresistible Honey Mustard Bacon Dressing that combines fresh, wholesome ingredients for a flavorful and satisfying meal, perfect for any occasion.

Ingredients

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Dressing

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, and red pepper flakes

Salad

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

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Instructions

Make the dressing: Combine all the dressing ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper to your liking.
Marinate and grill the chicken: In a large bowl, toss the chicken with 1/3 of the prepared dressing. Let it sit for 10 minutes to marinate. Preheat your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and fully cooked, turning midway through cooking, about 10 to 12 minutes. At the same time, grill the bell pepper until lightly charred, then chop it into smaller pieces.
Cook the orzo: Bring a large pot of salted water to a boil. Cook the orzo to al dente following the package instructions. Drain the cooked orzo and return it to the pot. Add the hot orzo, cheddar cheese, blue cheese, and 1/3 of the dressing to the pot, tossing everything together to combine.
Assemble the salad: Add the grilled chicken, chopped grilled peppers, shredded lettuce, halved cherry tomatoes, and crumbled bacon to the orzo mixture. Toss everything together to create a unified salad.
Finish and serve: Top the pasta salad with fresh avocado slices. Season with freshly cracked black pepper and kosher salt. The salad can be served either warm or cold, according to your preference.

Notes

This salad can be prepared ahead of time; simply add the avocado just before serving to keep it fresh.
Feel free to customize the cheeses to your preference or omit the blue cheese if desired.
Use any combination of fresh herbs for the dressing, depending on availability and taste preferences.
To make it entirely vegetarian, you can omit the chicken and bacon and add plant-based substitutes.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 9g
Sodium: 420mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg