Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing

Ingredients

extra virgin olive oil

0.44 cup

honey

Veganmaple syrup

4 tbsp4 tbsp

grainy Dijon mustard

4 tbsp

lemonjuiced

1

white balsamic vinegar

2 2/3 tbsp

rosemarychopped

to taste

oreganochopped

to taste

basilchopped

to taste

shallotgrated

1 1/3 small

garlicgrated

3 cloves

kosher salt

to taste

black pepper

to taste

red pepper flakes

to taste

chicken tendersboneless, skinless

Veganextra-firm tofu pressed and cubedpat dry, sear longer for color

1 lb1 oz

bell pepperquartered

1

orzo pasta

1 1/3 lb

cheddar cheesecubed

Dairy-freenutritional yeastmix with squeeze of lemon

1 1/3 cup2/3 cup

blue cheesecrumbled

Dairy-freenutritional yeast

1/3 cup2 2/3 tbsp

red leaf lettuceshredded

2 2/3 cups

cherry tomatoeshalved

1 1/3 cup

baconcooked, crumbled

Vegansmoked tempeh crumbledpan-fry until crispy

8 slices8 oz

avocadosliced

1

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.