Chicken-Orzo Salad with Goat Cheese

Chicken-Orzo Salad with Goat Cheese Recipe
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

Nutritional 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

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. 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.

Note:

Laura Zapalowski,

April 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note