Lemony Orzo-Veggie Salad with Chicken

By á-4131

Yield: 4 servings (serving size: about 1 1/4 cups)
Total: 20 Minutes
7 points plus

This colorful orzo and chicken main dish salad is packed with an assortment of chopped fresh vegetables and tossed with a tangy lemon dressing. It's a great use for leftover or rotisserie chicken.

Nutritional Information
Amount per serving

Calories: 275
Fat: 9.7g
Saturated fat: 3.8g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 0.9g
Protein: 18.2g
Carbohydrate: 28g
Fiber: 1.8g
Cholesterol: 41mg
Iron: 0.9mg
Sodium: 338mg
Calcium: 60mg

Ingredients

• 3/4cup3/4 cup uncooked orzo
• 1/4teaspoon1/4 teaspoon grated lemon rind
• 3tablespoons3 tablespoons fresh lemon juice
• 1tablespoon1 tablespoon extra-virgin olive oil
• 1/2teaspoon1/2 teaspoon kosher salt
• 1/2teaspoon1/2 teaspoon minced garlic
• 1/4teaspoon1/4 teaspoon honey
• 1/8teaspoon1/8 teaspoon freshly ground black pepper
• 1cup1 cup shredded skinless, boneless rotisserie chicken breast
• 1/2cup1/2 cup diced English cucumber
• 1/2cup1/2 cup prechopped red bell pepper
• 1/3cup1/3 cup thinly sliced green onions $
• 1tablespoon1 tablespoon chopped fresh dill
• 1/2cup1/2 cup (2 ounces) crumbled goat cheese

Preparation

Step 1

1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.