Friday, May 21, 2010

Chicken Orzo Salad with Goat Cheese

My mom's friend has been consulting with a nutritionist at the Houstonian for quite some time. She often passes my mom good healthy recipes - this is one of them. This is a great recipe to make when you grill too much chicken the night before. I had Corey grill up a value pack of chicken one night and then just saved the 3-4 chicken breasts left over for this meal.


Recipe Notes

This recipe needs just a little "something extra" - it's a tad bit dry by itself. Corey tried adding about 1 tbsp. of light champagne vinaigrette to his meal and it was just what the doctor ordered. I would think that just about any vinaigrette would compliment this nicely.

Nutritional Information (per serving - serves 6)

295 calories - 7 g. fat - 32 g. carbohydrates - 24 g. protein


  • 1-1/4 c. uncooked orzo pasta
  • 3 c. chopped grilled chicken
  • 1-1/2 c. trimmed arugula
  • 1 c. grape tomatoes, halved
  • 1/2 c. chopped red bell pepper
  • 1/4 c. chopped red onion
  • 2 tbsp. chopped fresh basil
  • 1 tsp. chopped fresh oregano
  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • Salt & pepper to taste
  • 6 tbsp. goat cheese


1. Cook orzo according to package directions, omitting salt and fat. Drain well.

2. Combine pasta, chicken, arugula, tomatoes, red bell pepper, onion, basil, and oregano in a bowl. Toss well.

3. Combine vinegar, oil, and salt and pepper, stirring with a whisk. Drizzle dressing over salad.

4. Toss well to coat and sprinkle with goat cheese.

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