Thursday, June 26, 2014

Chicken-Orzo Salad with Goat Cheese

D made this while I was at a happy hour.  I came home and had some.  We both thought it was good, but it needs more dressing.  He said he added another TBS of vinegar.  It's a good cold salad, though.  I would have again.  And probably a bigger portion.

Chicken-Orzo Salad with Goat Cheese

Photo by ALB

This delicious salad is ready in a snap thanks to rotisserie chicken and a four-ingredient vinaigrette. Leftover salad is also good the next day for lunch; stir in a handful of arugula to add a fresh touch, if you have extra on hand. Serve with pita wedges.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)

1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson) (grilled some chicken)
1 1/2 cups trimmed arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup prechopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar (used 3)
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information
Calories: 295; Calories from fat: 23%; Fat: 7.7g; Saturated fat: 2.9g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.1g; Protein: 24.4g; Carbohydrate: 32.1g; Fiber: 2g; Cholesterol: 55mg; Iron: 2.4mg; Sodium: 788mg; Calcium: 40mg

Cooking Light APRIL 2008

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