Chicken-Orzo Salad with Goat Cheese

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.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)

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

Preparation

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

Calories:

295 (23% from fat)

Fat:

7.7g (sat 2.9g,mono 2.8g,poly 1.1g)

Protein:

24.4g

Carbohydrate:

32.1g

Fiber:

2g

Cholesterol:

55mg

Iron:

2.4mg

Sodium:

788mg

Calcium:

40mg