Grilled Lemon Herb Chicken Avocado Orzo Salad Recipe

Summer grilling should be quick and straightforward so you can enjoy outdoor living. This recipe certainly meets these requirements. Thank you, Half Baked Harvest, for sharing this recipe.
 
This lemon chicken salad is layered with flavor and texture. The salad can be served as a salad course or an entree.  Lastly, the salad dressing can double as a marinade for steaks and pork loins.  So have fun! Give it your style. 

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Grilled Lemon Herb Chicken Avocado Orzo Salad Recipe
Ingredients
 
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
 
 
Directions
 
  1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
  2. In a large bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes
  3. Set your grill on a medium high heat.
  4.  Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. During the same time, grill the bell pepper, until lightly charred, then chop.
  5. Bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain.
  6. Add the hot orzo, cheddar cheese, blue cheese, and 1/3 of the dressing, toss to combine. Add the chicken, grilled peppers, lettuce, tomatoes, and bacon, tossing to combine.
  7. 4. Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.

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