Chicken and Orzo Salad with Citrus Vinaigrette
This a colorful salad flowing with fresh flavors and delightful textures!
Makes 8 main-dish servings
|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|
- 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.
|Calories from Fat||18 %|
|Total Fat||8 g|
|Saturated Fat||1 g|
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