129 - Chicken Orzo Salad with Goat Cheese

IMG_9998.jpg
IMG_9998.jpg

129 - Chicken Orzo Salad with Goat Cheese

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This delicious salad is ready in a snap thanks to 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
INGREDIENTS:
1 1/4 cups uncooked orzo (rice shaped pasta)
3 cups chopped grilled chicken breast strips
2 cups trimmed arugula
1 cup grape tomatoes, halved (add more if desired)
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
3 tablespoons chopped fresh basil
2 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
Salt & Pepper to taste
6 tablespoons (1 1/2 ounces) crumbled goat cheese
INSTRUCTIONS:
1. Cook pasta according to package directions
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.