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INGREDIENTS:
Dressing:
▪️1/3 cup extra virgin olive oil
▪️3 tablespoons honey
▪️3 tablespoons grainy dijon mustard
juice of 1 lemon
▪️2 tablespoons white 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
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Salad:
▪️3/4 pound boneless skinless chicken tenders
▪️1 bell pepper, quartered
▪️1 pound dry orzo pasta
▪️1 cup cubed cheddar cheese
▪️1/4 cup crumbled blue cheese (optional)
▪️2 cups shredded red leaf lettuce
▪️1 cup cherry tomatoes, halved
▪️6 slices cooked bacon, crumbled
▪️1 avocado, sliced
Servings: 6
Calories: 498kcal
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INSTRUCTIONS:
1️⃣To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
2️⃣In 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.
3️⃣Bring a large pot of salted water to a boil. Boil the orzo to al dente, according to package directions. Drain. Add the hot orzo, cheddar cheese, blue cheese, and 1/3 of the dressing, toss to combine. Add the chicken, grilled peppers, lettuce, tomatoes, and bacon, tossing to combine.
4️⃣Top the pasta with avocado. Season with freshly cracked pepper and salt. Serve warm or cold.
