Chicken-Orzo Salad with Goat Cheese
1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson) I used 1.5 lbs of boneless/skinless chicken breasts that I put in a marinade of extra virgin olive oil, salt & pepper and some lemon juice & some minced garlic
1 1/2 cups trimmed arugula I used baby spinach
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 I used dried
2 tablespoons red wine vinegar I used 2.5 tbsp
1 tablespoon extra virgin olive oil I used 2 tbsp
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese
I prepared the orzo using chicken broth instead of water
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.
6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)
CALORIES 295(23% from fat); FAT 7.7g (sat 2.9g,mono 2.8g,poly 1.1g); IRON 2.4mg; CHOLESTEROL 55mg; CALCIUM 40mg; CARBOHYDRATE 32.1g; SODIUM 788mg; PROTEIN 24.4g; FIBER 2g