If you’re craving a dish that’s vibrant, fresh, and packed with delightful flavors, then the Grilled Lemon Herb Chicken Avocado Orzo Salad Recipe is about to become your new go-to favorite. Imagine tender grilled chicken infused with bright lemon and fragrant herbs, paired with creamy avocado, juicy cherry tomatoes, and the satisfying bite of orzo pasta—all tossed in a luscious honey mustard bacon dressing. This salad perfectly balances savory, tangy, and creamy elements in every forkful, making it an irresistible meal for lunch, dinner, or any gathering that calls for something both nourishing and indulgent.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that come together to create a harmonious blend of textures and fresh flavors. Each item plays its part, whether it’s the zestiness of lemon, the richness of avocado, or the smoky crunch of bacon, ensuring every bite is a celebration.
- Orzo pasta (2 cups): The perfect pasta shape to soak up flavors while adding a tender yet slightly firm bite.
- Boneless skinless chicken breasts (1 lb): Lean protein that grills beautifully and pairs wonderfully with herbs and lemon.
- Olive oil (2 tablespoons): Adds richness and helps blend the marinade and dressing.
- Lemon juice (2 tablespoons): Brings brightness and a fresh, tangy zing that lifts the entire dish.
- Dried oregano (1 teaspoon): Infuses the chicken with herbal warmth, enhancing the Mediterranean vibe.
- Garlic powder (1 teaspoon): Adds depth and savory undertones without overpowering the delicate flavors.
- Salt and pepper to taste: Essential for seasoning the components perfectly.
- Avocado (1, diced): Creamy texture that smooths out every bite and adds healthy fats.
- Cherry tomatoes (1 cup, halved): Juicy bursts of sweetness and vibrant color.
- Red onion (1/2 cup, finely chopped): Adds a subtle sharpness and crunch.
- Fresh parsley (1/4 cup, chopped): Peppery freshness that brightens the salad.
- Bacon (4 slices, cooked and crumbled): Smoky, salty crunch that takes this salad to the next level.
- Mayonnaise (1/4 cup): Provides creaminess that helps bring the dressing together.
- Honey (2 tablespoons): Balances the savory and tangy flavors with natural sweetness.
- Dijon mustard (2 tablespoons): Adds a gentle kick and depth to the dressing.
- Apple cider vinegar (1 tablespoon): Gives a sharp, slightly fruity acidity needed to brighten the dressing.
How to Make Grilled Lemon Herb Chicken Avocado Orzo Salad Recipe
Step 1: Cook the Orzo
Start by preparing the orzo pasta according to the package instructions. This small pasta cooks quickly, usually within 8 to 10 minutes. Once done, drain it well and set aside to cool. Cooling the orzo slightly ensures it won’t wilt the fresh veggies and avocado when mixed together later.
Step 2: Prepare the Marinade
In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and pepper. This simple marinade brings in bright citrus notes and classic herb flavors that beautifully complement the chicken while keeping it juicy and tender on the grill.
Step 3: Marinate the Chicken
Place the chicken breasts into a shallow dish or resealable bag and pour the marinade over them. Let your chicken soak up those vibrant flavors for at least 30 minutes. If you have a little more time, longer marinating will deepen the taste even further, but half an hour works just fine when you’re eager to eat.
Step 4: Grill the Chicken
Preheat your grill to medium-high heat. Grill the chicken breasts for about 6 to 7 minutes per side, or until fully cooked and the juices run clear. Proper grilling develops a lovely char and locks in all those zesty herb flavors. Once done, let the chicken rest for 5 minutes — this step is key for juicy, tender slices.
Step 5: Combine the Salad Ingredients
In a large mixing bowl, gently toss the cooled orzo with diced avocado, halved cherry tomatoes, finely chopped red onion, and fresh parsley. The colors here are simply gorgeous, and the combination of creamy, crisp, and juicy textures makes the base of this salad irresistibly fresh and satisfying.
Step 6: Make the Dressing
Whisk together the cooked crumbled bacon, mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper. This honey mustard bacon dressing is what takes this salad from great to extraordinary, adding a creamy, tangy, and smoky layer that brings all the ingredients alive.
Step 7: Toss the Salad
Drizzle the dressing over the orzo mixture and toss gently to ensure every bite is coated with that irresistible honey mustard bacon flavor. Be careful not to mash the avocado; keep the toss light and even.
Step 8: Serve with Grilled Chicken
Finally, slice the rested grilled chicken and arrange it on top of the salad. Serve immediately to enjoy the perfect marriage of warm grilled chicken and cool, fresh salad for a dish that delights all your senses.
How to Serve Grilled Lemon Herb Chicken Avocado Orzo Salad Recipe
Garnishes
To enhance the presentation and add a bit of extra zing, sprinkle some freshly chopped parsley or a few lemon wedges on the side. A light dusting of cracked black pepper right before serving gives the salad a subtle heat that beautifully balances the creamy and citrus notes.
Side Dishes
This salad is wonderfully satisfying on its own, but if you want to make it part of a larger feast, serve with some crusty garlic bread or a refreshing cucumber and mint yogurt salad. These sides bring textural contrasts and complement the herbal, lemony tones in the salad perfectly.
Creative Ways to Present
If you’re bringing this to a party or potluck, consider serving the salad in individual mason jars for easy transport and elegant presentation. Another fun way is to stuff ripe tomatoes or roasted bell peppers with the orzo mixture and top with grilled chicken slices. It makes the dish look as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Grilled Lemon Herb Chicken Avocado Orzo Salad Recipe store beautifully in an airtight container in the refrigerator for up to 2 days. Because of the avocado, it’s best to enjoy the salad relatively quickly to avoid browning. Give it a gentle stir before serving again.
Freezing
This salad is not ideal for freezing due to the fresh avocado and delicate textures, which do not thaw well after being frozen. For best results, prepare the components separately if you want to freeze chicken or orzo, then combine fresh when ready to eat.
Reheating
If you want to enjoy leftovers warm, reheat the grilled chicken separately in a skillet or microwave and serve on top of the cold salad. This contrast between warm chicken and cool, crisp salad is absolutely delicious and keeps the fresh flavors intact.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Grilled shrimp or salmon would also pair wonderfully with the flavors in this salad, keeping it light and fresh while offering a tasty alternative.
Is there a vegetarian version of this salad?
Yes! Simply omit the chicken and bacon, and consider adding grilled halloumi or chickpeas for protein and texture. The dressing remains delicious without these additions as well.
Can I make the dressing dairy-free?
Definitely. Swap mayonnaise for a dairy-free alternative or Greek yogurt if you prefer. The other ingredients create plenty of flavor, so your dressing will stay vibrant and tasty.
How do I keep the avocado from browning?
To slow browning, toss the diced avocado immediately with some lemon juice from the recipe. Also, avoid cutting and dicing the avocado too far ahead of time if possible.
What kind of orzo is best for this recipe?
Regular pasta orzo works best here to maintain the perfect texture. Brown rice orzo could be used as a healthy alternative, but cooking times and texture will vary slightly.
Final Thoughts
I can’t recommend the Grilled Lemon Herb Chicken Avocado Orzo Salad Recipe enough for anyone looking to brighten up their meal rotation with fresh, vibrant flavors and satisfying textures. It’s a wonderful combination of grilled goodness and fresh ingredients that feels both indulgent and wholesome. Give it a try and watch how fast it disappears from the table—your friends and family will thank you!
Print
Grilled Lemon Herb Chicken Avocado Orzo Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Grilled Lemon Herb Chicken Avocado Orzo Salad is a vibrant and satisfying meal combining tender grilled chicken marinated in zesty lemon and herbs, with a refreshing orzo salad featuring creamy avocado, juicy cherry tomatoes, and crispy bacon. Tossed in a tangy honey mustard bacon dressing, this dish offers a perfect balance of flavors and textures, making it ideal for a quick lunch or light dinner.
Ingredients
Pasta and Salad
- 2 cups orzo pasta
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Chicken and Marinade
- 1 lb boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Dressing
- 4 slices bacon, cooked and crumbled
- 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 the package instructions until al dente. Drain thoroughly and set aside to cool to room temperature, ensuring it doesn’t clump together.
- 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 plastic bag or shallow dish, then pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes to infuse the flavors.
- Grill Chicken: Preheat your grill to medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (75°C). Once done, remove from the grill and let it rest for 5 minutes before slicing to retain juices.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled orzo, diced avocado, halved cherry tomatoes, finely chopped red onion, and fresh parsley. Gently toss to mix all ingredients evenly without mashing the avocado.
- Make Dressing: In a separate bowl, mix together the crumbled bacon, mayonnaise, honey, Dijon mustard, apple cider vinegar, along with salt and pepper to taste, creating a creamy and tangy dressing.
- Toss Salad with Dressing: Drizzle the honey mustard bacon dressing over the orzo salad mixture, tossing gently to coat all components evenly with the dressing.
- Assemble and Serve: Arrange the sliced grilled chicken on top of the dressed orzo salad. Serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For best results, marinate the chicken for longer than 30 minutes if time permits, up to 2 hours for enhanced flavor.
- You can substitute bacon with turkey bacon for a leaner option.
- To make this recipe gluten-free, replace orzo pasta with gluten-free pasta or quinoa.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade or dressing.
- This salad can be served warm or chilled; just be sure to add avocado right before serving to prevent browning.
