Recipe: Chicken and Orzo Salad with Citrus Vinaigrette

Chicken and Orzo Salad with Citrus Vinaigrette
Makes 6 servings

Nonstick cooking spray
1 pound boneless skinless chicken breast
2 1/2 cups zucchini, sliced and quartered
2 cups red bell peppers, sliced
1 4 oz. can mandarin orange sections
8 ounces orzo, cooked and cooled to room temperature
1/2 cup dark raisins

Citrus Vinaigrette

1/4 cup balsamic vinegar
3 tablespoons orange juice
2 1/2 tablespoons lime juice
2 tablespoons honey mustard
2 tablespoons olive oil
1 green onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt

Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and longer pink in center. Cut chicken into strips or cubes. Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in a large bowl; drizzle with vinaigrette and toss. Cover and refrigerate at least 2 hours or overnight. Stir in raisins just before serving. Season to taste with salt and black pepper, if desired. Garnish as desired. For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid. - rec.food.recipes/Dancer/1999