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Chicken-Orzo Salad with Goat Cheese

Chicken-Orzo Salad with Goat Cheese
Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield

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

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.

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

Nutrition Information

  • calories 295
  • caloriesfromfat 23 %
  • fat 7.7 g
  • satfat 2.9 g
  • monofat 2.8 g
  • polyfat 1.1 g
  • protein 24.4 g
  • carbohydrate 32.1 g
  • fiber 2 g
  • cholesterol 55 mg
  • iron 2.4 mg
  • sodium 788 mg
  • calcium 40 mg

How to Make It

  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.