Recipe: Chicken and Orzo Salad with Citrus Vinaigrette

Chicken & Orzo Salad w/Citrus Vinaigrette
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 taste with salt and black pepper, if desired. Garnish as desired. For Citrus Vinaigrette Combine all ingredients in jar with tight-fitting lid.

Nutrition Facts
Amount Per Serving: Calories 393 - Calories from Fat 98
Percent Total Calories From: Fat 25%, Protein 26%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 51mg, Sodium 213mg, Total Carbohydrate 48g, Dietary Fiber 1g, Sugars 0g, Protein 25g, Vitamin A 2300 units, Vitamin C 80 units, Calcium 0 units, Iron 2 units