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
Scale
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.
