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Grilled Lemon Chicken Orzo Salad

Dressing

• ·         1/3 cup extra virgin olive oil
• ·         3 tablespoons honey
• ·         3 tablespoons grainy dijon mustard
• ·         juice of 1 lemon
• ·         2 tablespoons balsamic vinegar
• ·         1/2 cup mixed herbs, chopped (rosemary, oregano, basil)
• ·         1 small shallot, grated
• ·         2 cloves garlic grated
• ·         kosher salt, black pepper, and red pepper flakes

Salad

• ·         3/4 pound boneless skinless chicken tenders
• ·         1 bell pepper, quartered
• ·         1 pound dry orzo pasta
• ·         1/4 cup crumbled blue cheese 
• ·         1 cup cherry tomatoes, halved
• ·         6 slices cooked bacon, crumbled
• ·         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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