Orzo Chicken Salad over Spinach
Serves: 4 main dishes or 8 small dishes.
Prep Time: 20 minutes
Cooking Time: 10 minutes
For a quicker dish, add precooked rotisserie or leftover grilled chicken to this salad. Lower the fat and calories using a low fat vinaigrette instead of the olive oil and vinegar.
1 cup orzo, uncooked
3/4 pound chicken breast, boneless and skinless, chopped
2 cups spinach, fresh baby
1 cup tomato(es), grape or cherry, halved
1/2 cup pepper(s), bell, red, yellow, or green, chopped
1/4 cup onion(s), red, chopped
2 green onion(s) , chopped
1 cucumber(s), chopped
2 tablespoon(s) dill, fresh, chopped
1 teaspoon(s) oregano, fresh, chopped
2 tablespoon(s) basil, fresh, chopped
1/3 cup(s) olive oil, extra virgin
1/4 cup(s) vinegar, red wine or cider
1/8 teaspoon(s) salt
1/8 teaspoon(s) pepper, black, ground
1 tablespoon(s) olive oil
2 ounce(s) cheese, feta, crumbled
Cook orzo according to package directions. Drain well and let cool. Set indoor or outdoor grill to medium high heat. Coat chicken with 1 tablespoon of the oil, salt and pepper. Grill chicken tenders for approx 10 minutes until fully cooked. Let chicken cool and chop into bite size pieces. In a large bowl, combine orzo, chicken, tomato, bell pepper, red onion, cucumber, green onion, basil, oregano, dill and feta cheese. In a small bowl, combine vinegar, oil, salt and pepper using a whisk to stir. Drizzle vinegar mixture over pasta mixture; toss well to coat. Serve over fresh spinach.
Per Serving About: 500 calories, 28 g fat, 6 g saturated fat, 0 g trans fat, 26 g protein, 38 g carbohydrates, 3 g dietary fiber, 290 mg sodium