Description
This Lemon Herb Chicken Avocado Orzo Salad is a delightful combination of grilled chicken, creamy avocado, and tender orzo pasta, all tossed in a zesty lemon herb dressing. Perfect for warm days, it’s a refreshing and satisfying meal that’s easy to prepare and bursting with flavor.
Ingredients
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- For the 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 to taste
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- For the 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
- Half Baked Harvest
- +6
- Umami
- +6
- reciplate.com
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- Half Baked Harvest
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- Samsung Food
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Instructions
- Prepare the Dressing: In a bowl, whisk together olive oil, honey, Dijon mustard, lemon juice, white balsamic vinegar, chopped herbs, grated shallot, and garlic. Season with salt, pepper, and red pepper flakes to taste.
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- Marinate the Chicken: Toss the chicken tenders in 1/3 of the prepared dressing. Let it marinate for 10 minutes.
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- Grill the Chicken and Bell Pepper: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken and bell pepper until the chicken is cooked through and the bell pepper is charred. Remove from heat and chop the bell pepper.
- Cook the Orzo: Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and transfer to a large bowl.
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- Assemble the Salad: While the orzo is still warm, toss it with the cubed cheddar cheese and another 1/3 of the dressing. Add the grilled chicken, chopped bell pepper, shredded lettuce, cherry tomatoes, crumbled bacon, and blue cheese if using. Toss to combine.
- Umami
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- Serve: Top the salad with sliced avocado and drizzle with the remaining dressing. Serve warm or chilled.
Notes
- For a vegetarian version, omit the chicken and bacon.
- Feel free to substitute the cheddar and blue cheese with your preferred cheese.
- This salad can be made ahead and stored in the refrigerator; add the avocado just before serving to prevent browning.
Nutrition
- Calories: 728 kcal
- Sugar: 16.4 g
- Sodium: 579.6 mg
- Fat: 32 g
- Saturated Fat: –
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: 61.7 g
- Fiber: 11.6 g
- Protein: 30.9 g
