Chicken Orzo Salad


Yield: 4 portions


1/4 cup Arugula or salad greens and parsely, for garnish
1/4 cup crumbled feta cheese
3 1/2 cups cooked orzo or other small pasta
12 tsp garlic, minced
1 tsp ground black pepper
1/4 tsp Salt
1/2 fresh lemon juice
1/4 cup sweet red bell pepper, diced
1 oz sliced skinless and boneless chicken breasts, grilled
1/4 cup extra-virgin olive oil
3 1/2 cups fresh white button mushrooms, sliced


In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes. In a medium sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl stir together the remaining two tablespoons of olive oil, lemon juice, lemon zest, salt, pepper, thyme and garlic. Toss half of the dressing with the mushroom chicken mixture. In a large bowl, toss orzo with feta and remaining dressing until well coated. Spoon orzo onto a serving platter; top with mushroom-chicken mixture. Garnish with arugula or other salad greens and sprinkle with chopped parsley, if desired.


Per serving – Calories: 305; Total Fat: 18.3g; Saturated Fat: 4.8g; Cholesterol: 16.7mg; Sodium: 506.8mg; Protein: 9.1g; Carbohydrates: 28.4g; Dietary Fiber: 2.6g


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