Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon 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.

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.

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.

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.

This salad is just as amazing warm as it is cold—great for lunch the next day if there are leftovers.