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Pollo alla Firènze
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Chicken and Orzo Salad with Citrus Vinaigrette
Yield: Makes 8 main-dish servings
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:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
European
