Friday, July 16, 2010

Chicken-Orzo Salad with Goat Cheese

I made this yummy salad recently for a team meeting. I combined everything but the arugula and cheese the night before. I wanted the flavors to blend, but not have soggy leaves. I also doubled the dressing because it seemed a little too light.  

Not only was it delish, but I think it looks lovely in my new salad bowl!!

Chicken-Orzo Salad with Goat Cheese

Yield: 6 servings 


  • 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


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.

Recipe from Cooking Light magazine.

No comments: