Prep Time : 15 minutes
Cook Time : 6 minutes
Yield : 6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)

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Ingredients:

1 1/4 cups uncooked orzo (rice-shaped pasta)

3 cups chopped grilled chicken breast strips 

1 1/2 cups trimmed arugula

1 cup grape tomatoes, halved

1/2 cup chopped red bell pepper

1/4 cup prechopped red onion

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

2 tablespoons red wine vinegar

1 tablespoon extravirgin olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

6 tablespoons (1 1/2 ounces) crumbled goat cheese

Directions:

Cook pasta according to package directions, omitting salt and fat; drain well.

Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk.

Drizzle vinegar mixture over pasta mixture; toss well to coat.

Sprinkle with cheese.

Nutrition:

Calories 295, Calories from fat 23 % Fat 7.7 g, Satfat 2.9 g, Monofat 2.8 g, Polyfat 1.1 g, Protein 24.4 g, Carbohydrate 32.1 g, Fiber 2 g, Cholesterol 55 mg, Iron 2.4 mg, Sodium 788 mg, Calcium 40 mg

My notes:

You can use pre-made, frozen chicken breasts (such as the one by Tyson or what-have-you), pre-cooked rotisserie chicken you see in most stores, fresh chicken you grill, etc.  We also use the pre-mixed salad in the bag/box.  Serve with pita wedges.  Any leftovers are great the next day to take with you to work and eat cold.

Recipe Found on: http://www.myrecipes.com/