Chicken and Orzo Salad with Citrus Vinaigrette
Chicken and Orzo Salad with Citrus Vinaigrette
YIELD Makes 8 main-dish servings
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This a colorful salad flowing with fresh flavors and delightful textures!
INGREDIENTS
| Citrus Vinaigrette (recipe) | |
| Nonstick cooking spray | |
| 1 | pound boneless skinless chicken breasts |
| 2‑1/2 | cups sliced quartered zucchini |
| 2 | cups sliced red bell peppers |
| 1 | can (4 ounces) mandarin orange slices |
| 8 | ounces orzo, cooked and cooled to room temperature |
| 1/2 | cup dark raisins |
| Salt and black pepper | |
PREPARATION:
- Prepare Citrus Vinaigrette. Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken; cook 12 to 15 minutes or until browned on both sides and no longer pink in center. Cut chicken into strips or cubes.
- Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in large bowl; drizzle with Citrus 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.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Sodium | 178 mg |
| Protein | 24 g |
| Fiber | 3 g |
| Carbohydrate | 55 g |
| Cholesterol | 46 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 18 % |
| Calories | 379 |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 2 |
| Fruit | 1 |
| Starch | 2 |
| Fat | 1/2 |
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