Tuesday, April 1, 2008

Chicken-Orzo Salad with Goat Cheese

I saw this recipe in the latest edition of Cooking Light, and pulled it out right away to try. Like most Cooking Light recipes, it didn't disappoint. Although I wouldn't quite call it a salad, it was a perfect light and quick weeknight dinner. Chad loved it and ate 3 helpings as usual! The original recipe can be found here, and my recipe with a few modifications is below. This would feed 4 people.



Chicken-Orzo Salad with Goat Cheese

1 cup uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips, heated (such as Tyson)
1 cup baby spinach
1 cup grape tomatoes, halved
1 can artichoke bottoms, drained and chopped
chopped fresh basil
chopped fresh oregano
3 tablespoona extravirgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
salt
black pepper
4 tablespoons crumbled goat cheese

Cook pasta according to package directions, omitting salt and fat; drain well. Combine pasta, chicken, and the next 5 ingredients (through oregano) in a large bowl; toss well. Combine oil, vinegar, mustard, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle each serving with a tablespoon of cheese.

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