Chicken Orzo Salad with Goat Cheese

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I’m always on the lookout for dishes that I can pre-make for my work lunches.  So when this recipe popped up in my inbox I thought I would give it a try. 

The Recipe

1 1/4 cups uncooked orzo
3 cups grilled chicken breast, chopped
1 1/2 cups arugula
1 cup grape tomatoes, halved
1/2 cup red bell pepper, chopped
1/4 cup red onion, chopped
2 Tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp black pepper
1 1/2 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.

Is it a Keeper?

So flavorful!  So light!  A perfect lunch!  I did end up substituting baby spinach for the arugula and I used fresh mozzarella in place of the goat cheese (I’m not a big fan of goat cheese).  This was such a great lunch!  I’ll be making this over and over.  It’s so easy to make and then package in individual containers for lunch throughout the week.  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.   This was so good, that I can’t wait for lunch tomorrow!

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