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
Source: Laura Zapalowski, Cooking Light, APRIL 2008
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723375
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