Tuesday, March 19, 2013

Chicken Orzo Salad

As usual, this recipe came to me via Pinterest, you can find the original here.  I followed the original recipe and what I got was a refreshing, light salad that's perfect for the coming spring and summer months.  It was incredibly easy, meaning you literally throw everything into one bowl and stir.  Next time the only thing I might change would be to add slightly more dressing, since it did get a little dry when I ate it for leftovers throughout the week, but besides that, perfection!

You will need:
1 1/4 cups uncooked orzo
3 cups chopped cooked chicken (I used a rotisserie chicken and picked the meat off)
1 1/2 cups trimmed arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
2 tbsp chopped fresh basil
1/2 tsp dried oregano
2 tbsp red wine vinegar
1 tbsp extra-virgin olive oil
1/8 tsp salt
1/8 tsp pepper
6 tbsp goat cheese crumbles
Salad prep!
-Cook pasta according to package directions; drain well.
-Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.
-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.
Finished product
 I brought this over to my friend's house for a cookout and it was a big hit.  It's such a fresh, warm weather recipe that's perfect as a side or the main dish.  

Here are the ESTIMATED nutrition facts:  Serves 8, serving size: 1 cup.  Calories 347; fat 16g; saturated fat 5.6g; cholesterol 79.9g; sodium 396.9; carbs 30g; dietary fiber 1.8g; sugars 2.8g; protein 21.9g.

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