Orzo-chicken Salad

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 ounces boneless skinless chicken breasts, cut into strips
• 1/4 cup fat-free french dressing
• 4 teaspoons olive oil
• 2 teaspoons dijon mustard
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 3 ounces orzo pasta
• 1 medium tomato, coarsley chopped
• 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
• 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano

Recipe

• 1 place chicken in gallon-size plastic bag with salad dressing.
• 2 seal bag, squeezing out air, and refrigerate 1 hour, turning bag occasionally.
• 3 while chicken is marinating, in a medium bowl with a wire whisk, combine oil, dijon mustard, vinegar, salt and pepper.
• 4 in medium pot of boiling water, cook orzo 6-8 minutes, until tender; drain.
• 5 add cooked orzo to oil mixture, mixing well to coat thoroughly.
• 6 stir in tomato rosemary and oregano and set aside.
• 7 spray large nonstick skillet with cooking spray; place over medium heat.
• 8 add chicken mixture and cook, stirring occasionally, for 5-8 minutes, until chicken is cooked through.
• 9 add chicken mixture to orzo mixture, tossing well to coat thoroughly.
• 10 refrigerate, covered, until well chilled.