* Grilled Lemon Chicken Orzo Salad
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Grilled Lemon Chicken Orzo Salad
Dressing
Salad
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3/4 pound boneless skinless chicken tenders
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1 bell pepper, quartered
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1 pound dry
orzo pasta
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1/4 cup crumbled blue cheese
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1 cup cherry tomatoes, halved
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6 slices cooked bacon, crumbled
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1 avocado, sliced
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 10 minutes. Set your grill, grill pan, or skillet to
medium-high heat. Grill the chicken until lightly charred and cooked through,
turning halfway through cooking, about 10 to 12 minutes. During the same time,
grill the bell pepper, until lightly charred, then chop.
3. Bring a large pot of salted water to a boil. Boil
the orzo to al dente, according to package directions. Drain. Add the hot orzo,
blue cheese, and 1/3 of the dressing, toss to combine. Add the chicken,
grilled peppers, tomatoes, and bacon, tossing to combine.
4. Top the pasta with avocado. Season with freshly
cracked pepper and salt. Serve warm or cold. (Adapted from Half
Baked Harvest) Serves 6.
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