Chicken-Orzo Salad with Goat Cheese

By CarolineNGa

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.

Laura Zapalowski, Cooking Light

APRIL 2008

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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.

Nutritional Information:
Weight Watchers = 7 Points Plus
Amount per serving
Calories: 295
Calories from fat: 23%
Fat: 7.7g
Saturated fat: 2.9g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1.1g
Protein: 24.4g
Carbohydrate: 32.1g
Fiber: 2g
Cholesterol: 55mg
Iron: 2.4mg
Sodium: 788mg
Calcium: 40mg