Sunday, February 27, 2011

Chicken Orzo Salad with Goat Cheese

¼ c uncooked orzo
3 c grilled chicken breast, chopped
1 ½ c arugula
1 c grape tomatoes, halved
½ c red bell pepper, chopped
¼ c red onion, chopped
2 TBS fresh basil, chopped
1 tsp fresh oregano, chopped
2 TBS red wine vinegar
1 TBS extra virgin olive oil
1/8 tsp salt
1/8 tsp black pepper
1 ½ oz goat cheese, crumbled
Cook pasta according to package directions, omitting salt and fat. Drain well. Combine pasta, chicken and the next six ingredients in a large bowl. Toss well. Combine vinegar, oil, salt and black pepper in a small bowl, and combine with a whisk. Drizzle mixture over pasta. Toss well to coat. Sprinkle with cheese. Serve warm or cold. (I did end up substituting baby spinach for the arugula and I used fresh mozzarella in place of the goat cheese. However, I did keep the spinach out when I stored it. I didn’t want it to wilt. I will bring the spinach in a separate Ziploc bag and add it when I’m ready to eat it.)

Ok, so Walmart looked at us like we had grown 3 heads when we asked for arugula. We subbed Walmart's Herb Mix Salad Blend and Tomato Basil Feta Cheese (not real fond of goat cheese).  We did chiffon the salad blend to be more the "size" of the salad.  This was quick and easy to put together.  Will be great for lunches for several days.

No comments:

Post a Comment