Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing

Ingredients

extra virgin olive oil

2/3 cup

honey

6 tbsp

grainy Dijon mustard

6 tbsp

lemonjuiced

2

white balsamic vinegar

4 tbsp

rosemarychopped

to taste

oreganochopped

to taste

basilchopped

to taste

shallotgrated

2 small

garlicgrated

4 cloves

kosher salt

to taste

black pepper

to taste

red pepper flakes

to taste

chicken tendersboneless, skinless

Pescatarianking oyster mushrooms torn into chunkssear until golden

1 1/2 lb2 lb

bell pepperquartered

2

orzo pasta

2 lb

cheddar cheesecubed

Dairy-freenutritional yeastmix with squeeze of lemon

2 cup1 cup

blue cheesecrumbled

Dairy-freenutritional yeast

1/2 cup4 tbsp

red leaf lettuceshredded

4 cups

cherry tomatoeshalved

2 cup

baconcooked, crumbled

Pescatariansmoked tempeh crumbledpan-fry until crispy

12 slices12 oz

avocadosliced

2

Method

1. 01Whisk olive oil, honey, mustard, lemon juice, vinegar, rosemary, oregano, basil, shallot, and garlic. Season with salt, pepper, and red pepper flakes.
2. 02Toss chicken with 1/3 of the dressing and let sit 10 minutes.
3. 03Heat grill or grill pan to medium-high. Grill chicken until lightly charred and cooked through, turning halfway, about 10 to 12 minutes. Grill bell pepper until lightly charred, then chop.12 min
4. 04Boil orzo in salted water to al dente, drain. Toss hot orzo with cheddar, blue cheese, and 1/3 of the dressing.
5. 05Add chicken, grilled peppers, lettuce, tomatoes, and bacon to orzo, tossing to combine.
6. 06Top with avocado. Season with salt and pepper. Serve warm or cold.