Description
A refreshing and satisfying Grilled Lemon Herb Chicken Avocado Orzo Salad combining juicy grilled chicken breasts with creamy avocado, tangy honey mustard bacon dressing, and a medley of fresh vegetables tossed with tender orzo pasta. Perfect for a light lunch or dinner, this salad offers a balanced mix of flavors and textures.
Ingredients
Scale
Salad Ingredients
- 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: Prepare the orzo pasta according to the package instructions. Once cooked, drain thoroughly and set aside to cool to room temperature.
- Make 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 chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them, and ensure they are well 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 chicken breasts for approximately 6 to 7 minutes on each side until fully cooked and the internal juices run clear. Remove the chicken from the grill and allow it to rest for 5 minutes before slicing.
- Prepare Salad Base: In a large mixing bowl, combine the cooled orzo, diced avocado, halved cherry tomatoes, finely chopped red onion, and fresh parsley. Toss gently to combine all ingredients.
- Prepare Dressing: In a separate bowl, mix together the crumbled cooked bacon, mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper to create a rich honey mustard bacon dressing.
- Toss Salad: Drizzle the bacon dressing over the orzo salad mixture, tossing carefully to coat all ingredients evenly without mashing the avocado.
- Serve: Top the dressed orzo salad with the sliced grilled chicken breasts and serve immediately while the chicken is warm.
Notes
- For best flavor, marinate the chicken for at least 30 minutes but no longer than 2 hours to prevent texture changes.
- Allow the orzo to cool completely before mixing with avocado to prevent it from browning quickly.
- If you prefer, substitute bacon with turkey bacon for a leaner option.
- This salad can be prepared ahead by grilling chicken and cooking orzo in advance; keep components refrigerated and combine just before serving.
- Adjust the seasoning of the dressing according to your taste preference, adding more honey for sweetness or vinegar for tanginess.
