Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing
A Summer Salad That Eats Like a Meal (And Smells Like Heaven on the Grill)
You know those summer evenings when the grill is hot, the sun’s dipping just behind the mountains, and everyone’s miraculously in a good mood? This salad was born for nights like that.
It started as a way to use up leftover herbs from my garden and a few chicken tenders from the freezer. But once the honey mustard dressing came into play (hello, bacon magic), it transformed into something extra—the kind of meal that makes you pause after the first bite and say, “Wait, what is this?!”
It's smoky, sweet, tangy, herby, creamy, and crunchy all in one bowl. Perfect for backyard dinners, potlucks, or meal prep if you’re into that sort of responsibility.
Let’s get into it—you’ll want this in your rotation all summer long.
📝 Ingredients
For the Honey Mustard Herb Dressing
This is where the magic starts—don’t skip or skimp.
1/3 cup extra virgin olive oil
3 tablespoons honey
3 tablespoons grainy dijon mustard
Juice of 1 lemon
2 tablespoons white balsamic vinegar (or white wine vinegar)
1/2 cup chopped mixed herbs – rosemary, oregano, basil (fresh is best!)
1 small shallot, grated
2 cloves garlic, grated
Kosher salt, black pepper, and red pepper flakes to taste
For the Salad
It’s hearty, colorful, and bursting with texture.
3/4 pound boneless, skinless chicken tenders
1 bell pepper, quartered
1 pound dry orzo pasta (Jovial Cassava Orzo to keep it Gluten Free)
1 cup cubed sharp cheddar cheese(optional, but worth it)
1/4 cup crumbled blue cheese (optional, but worth it)
2 cups shredded red leaf lettuce
1 cup cherry tomatoes, halved
6 slices cooked bacon, crumbled
1 avocado, sliced
🔥 Instructions
1. Whip up the dressing
In a jar or bowl, whisk together all dressing ingredients until smooth. Taste and adjust seasoning—don’t be afraid of the salt and pepper here. You want bold flavor.
2. Marinate + grill the chicken
Toss the chicken tenders with about 1/3 of the dressing and let them marinate for 10 minutes.
Meanwhile, fire up your grill (or grill pan/skillet) to medium-high. Grill the chicken for 10–12 minutes, flipping halfway, until nicely charred and cooked through. Grill the bell pepper at the same time until it’s soft and blistered. Chop the pepper once cool.
3. Cook the orzo
Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente, then drain. While still warm, toss it with the cheddar, blue cheese (if using), and another 1/3 of the dressing.
4. Assemble the salad
In a large bowl, combine orzo mixture with grilled chicken, bell pepper, lettuce, tomatoes, and crumbled bacon. Give it all a good toss, then gently fold in the sliced avocado. Finish with a drizzle of the remaining dressing and a sprinkle of flaky salt and cracked black pepper.
5. Serve it up
This salad is just as amazing warm as it is cold—great for lunch the next day if there are leftovers.
💡 Tips & Tricks
Herb Flexibility: No fresh basil? Sub in parsley or even dill. Use what’s in your fridge or garden.
Orzo Swap: Can’t do orzo? Sub with gluten-free pasta, quinoa, or even cauliflower rice.
Make Ahead: Marinate the chicken and mix the dressing the day before for quicker assembly.
Don’t skip the bacon: It adds that crispy, salty bite that takes this salad from good to craveable.
Meal Prep Hack: Store the lettuce and avocado separately if you plan to keep leftovers for a few days.
Final Bite
This isn’t your average “chicken salad.” It’s got grill marks, bold flavors, and picnic-table personality. If your summer needs a new signature dish—this is it.
Let me know if you try it, and tag us in your photos! We love seeing what you’re cooking. ☀️🥗🔥
