Chicken-Orzo Salad with Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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