Description
This Grilled Lemon Herb Chicken Avocado Orzo Salad is a vibrant and delicious dish combining tender grilled chicken marinated in lemon and herbs with creamy avocado, fresh cherry tomatoes, and a flavorful honey mustard bacon dressing. Perfect for a quick and satisfying lunch or light dinner, this salad offers a wonderful balance of textures and tastes, featuring wholesome orzo pasta and a zesty homemade dressing.
Ingredients
Scale
Salad
- 2 cups orzo pasta
- 1 lb boneless skinless chicken breasts
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 4 slices bacon, cooked and crumbled
Marinade
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook Orzo: Cook the orzo pasta according to package instructions until al dente. Drain well and set aside to cool completely before adding to the salad.
- Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to create a flavorful marinade for the chicken.
- Marinate Chicken: Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them, ensuring they are fully coated. Let the chicken marinate for at least 30 minutes to absorb the flavors.
- Grill Chicken: Preheat your grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let the chicken rest for 5 minutes before slicing it thinly.
- Assemble Salad Base: In a large mixing bowl, combine the cooled orzo, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped fresh parsley. Gently toss to blend the ingredients evenly.
- Prepare Dressing: In a separate bowl, mix the crumbled bacon, mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper thoroughly to create a rich and tangy honey mustard bacon dressing.
- Toss Salad: Drizzle the dressing over the orzo and vegetable mixture. Toss gently until everything is well-coated and flavors meld together.
- Serve: Arrange the sliced grilled chicken on top of the dressed salad and serve immediately for a fresh and satisfying meal.
Notes
- Marinate the chicken for longer, up to 2 hours, for more intense flavor.
- If you don’t have a grill, you can cook the chicken on a grill pan or in the oven at 400°F (200°C) for 20-25 minutes.
- To make the dish gluten free, substitute orzo with a gluten-free pasta alternative.
- For a vegetarian version, omit the chicken and bacon and add chickpeas or grilled tofu instead.
- Leftovers can be refrigerated in an airtight container for up to 2 days. Add avocado fresh when serving to avoid browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
