Grilled Lemon Herb Chicken Avocado Orzo Salad

Grilled Lemon Herb Chicken Avocado Orzo Salad

Ingredients:

Dressing:

1/3 cup olive oil

3 tbsp honey

3 tbsp grainy dijon mustard

juice of one lemon

2 tbsp white balsamic vinegar

1/2 cup mixed herbs, chopped (rosemary, oregano, basil)

1 small shallot, grated (or finely diced)

2 colves, garlic, grated

Salad: 

3/4 pound boneless, skinless, chicken tenderloins

1 bell pepper, quartered and seeded

1 pound dry orzo pasta

1 cup cubed cheddar cheese

1/4 cup crumbled bleu cheese

2 cups shredded red leaf lettuce

1 cup cherry tomatoes, halved

6 slices cooked bacon, crumbled

1 avocado, sliced

Directions:

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a large bowl, toss the chicken with 1/3 of the dressing. Let sit at least ten minutes. Grill the chicken until cooked through, about 10-12 minutes. At the same time, grill the bell pepper until slightly charred, then chop. Cut the chicken into 1/2" cubes.

3. Bring a large pot of salted water to a boil. Cook the orzo to al dente. Drain. Add the hot orzo, cheddar cheese, bleu cheese, and 1/3 of the dressing. Toss to combine. Add the chicken, bell pepper, lettuce, tomatoes, and bacon, tossing to combine.

4. Top the pasta with avocado. Season with fresh cracked pepper and salt to taste. Serve warm or cold. We preferred warm.