Chicken-Orzo Salad with Goat Cheese

Photo: Randy Mayor; Styling: Melanie J. Clarke

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 1 1/4 cups uncooked orzo (rice-shaped pasta)
  • 3 cups chopped grilled chicken breast strips (such as Tyson)
  • 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
  • 1 tablespoon extravirgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 tablespoons (1 1/2 ounces) crumbled goat cheese

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat; drain well.
  2. 2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.
  3. 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.
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