Lemon-Herb Chicken & Orzo Salad with Citrus Vinaigrette

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.

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