Friday, July 11, 2008

Chicken-Orzo Salad with Feta

This salad is very delicious. It is a nice refreshing summer meal. I would actually be happy with leaving the arugula out and just making the Chicken and Orzo as a pasta salad...but that's probably because I LOVE orzo :)

This recipe is an adaptation from Cooking Light's recipe with Goat Cheese one bonus though is that this recipe is fairly good for you.

What you will need:

  • 1 1/4 cups uncooked orzo (rice-shaped pasta)
  • 3 cups chopped grilled chicken breast strips (I used the frozen Tyson ones)
  • 1 1/2 cups trimmed arugula
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 cup chopped red bell pepper
  • 1/4 cup prechopped red onion (optional)
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 tablespoons (1 1/2 ounces) crumbled low fat feta cheese
  1. Start by cooking the the pasta according to the package directions, omitting salt and fat; drain well.
  2. Combine pasta, chicken, arugula, tomatoes, red bell pepper, red onion, basil and oregano in a large bowl and toss well.
  3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over past and toss well to coat. Sprinkle with cheese.

This makes about 6 (1 1/3 cup) servings.

No comments: