CHICKEN ORZO SALAD COOKING LIGHT RECIPES

Name: Grilled Chicken and Vegetable Orzo Salad
Total time: 45 min
Yield: Serves 6 (serving size: 4 oz. chicken and 1 1/4 cups orzo mixture)
Ingredients: 6 ounces uncooked whole-wheat orzo (about 1 cup); 3 (8-oz.) boneless, skinless chicken breasts; 1 1/4 teaspoons kosher salt, divided; 1 teaspoon black pepper, divided; 2 ears fresh corn, shucked; 1 large zucchini, cut lengthwise into quarters; 1/2 cup olive oil; 1/4 cup fresh lime juice (from 2 limes); 1 tablespoon minced shallot; 1 teaspoon Dijon mustard; 1/2 teaspoon honey; 2 cups baby arugula; 3 ounces goat cheese, crumbled (about 3/4 cup)

GRILLED CHICKEN AND VEGETABLE ORZO SALAD RECIPE | COOKING ...

Grilled Chicken and Vegetable Orzo Salad Recipe | Cooking ... image

The grill is a healthy cook’s best friend, allowing you to build big flavor and crispiness with minimal added fat. Make this meal meatless by trading the chicken for steamed edamame or rinsed and drained black beans.

Provided by Deb Wise

Total Time 45 minutes

Yield Serves 6 (serving size: 4 oz. chicken and 1 1/4 cups orzo mixture)

Number Of Ingredients 13

Ingredients

6 ounces uncooked whole-wheat orzo (about 1 cup)
3 (8-oz.) boneless, skinless chicken breasts
1 1/4 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 ears fresh corn, shucked
1 large zucchini, cut lengthwise into quarters
1/2 cup olive oil
1/4 cup fresh lime juice (from 2 limes)
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon honey
2 cups baby arugula
3 ounces goat cheese, crumbled (about 3/4 cup)

Steps:

Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water. Preheat grill to high (450°F to 550°F). Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on oiled grates. Grill, uncovered, until chicken is done, about 16 minutes, turning after 8 minutes. Let stand 5 minutes; cut into 1/2-inch-thick slices. Place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn, and coarsely chop zucchini. Whisk together oil, lime juice, shallot, mustard, honey, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper in a large bowl. Add cooked orzo, corn kernels, chopped zucchini, and arugula; toss well to coat. Divide orzo mixture evenly among 6 plates. Arrange chicken slices over orzo mixture, and top with goat cheese.

Nutrition Facts : Calories 473, CarbohydrateContent 28 g, FatContent 25 g, FiberContent 6 g, ProteinContent 34 g, SaturatedFatContent 5 g, SodiumContent 549 mg, SugarContent 4 g, UnsaturatedFatContent 18 g

CHICKEN-ORZO SALAD WITH GOAT CHEESE RECIPE | MYRECIPES

Chicken-Orzo Salad with Goat Cheese Recipe | MyRecipes image

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.

Provided by Laura Zapalowski

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

Number Of Ingredients 13

Ingredients

1?¼ cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson)
1?½ cups trimmed arugula
1 cup grape tomatoes, halved
½ cup chopped red bell pepper
¼ cup prechopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
? teaspoon salt
? teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese

Steps:

Cook pasta according to package directions, omitting salt and fat; drain well.
Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.
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.

Nutrition Facts : Calories 295 calories, CarbohydrateContent 32.1 g, CholesterolContent 55 mg, FatContent 7.7 g, FiberContent 2 g, ProteinContent 24.4 g, SaturatedFatContent 2.9 g, SodiumContent 788 mg

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