Chicken And Orzo Salad With Citrus Vinaigrette

By á-174942

Ingredients

• CITRUS VINAIGRETTE:
• Nonstick cooking spray
• 1 pound boneless skinless chicken breasts
• 2 1/2 cups sliced quartered zucchini
• 2 cups sliced red bell peppers
• 1 can mandarin orange slices - (4 oz)
• 8 ounces orzo cooked, and cooled to room temperature
• Citrus Vinaigrette (see below)
• 1/2 cup dark raisins
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup balsamic vinegar
• 3 tablespoons orange juice
• 2 1/2 tablespoons lime juice
• 2 tablespoons honey mustard
• 2 tablespoons olive oil
• 1 large green onion, including tops thinly sliced
• 3 garlic cloves minced
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon salt

Details

Servings 8

Preparation

Step 1

Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.

Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in large bowl; drizzle with Citrus Vinaigrette and toss. Cover and refrigerate at least 2 hours or overnight.

Stir in raisins just before serving. Season to taste with salt and black pepper.

For the Citrus Vinaigrette: Combine all ingredients in jar with tight-fitting lid; refrigerate until serving time. Shake well before using. (Makes about 2/3 cup)

This recipe yields 8 main-dish servings.

Exchanges Per Serving: 2 Starch, 2 Meat, 1 Fruit, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 379; Calories from fat 18%; Total Fat 8g; Saturated Fat 1g; Protein 24g; Carbohydrates 55g; Cholesterol 46mg; Sodium 178mg; Dietary Fiber 3g.