Chicken Orzo Salad with Goat Cheese

I’m getting a lot of use out of my Cooking Light magazines lately.  This one was dang tasty; so much so that I’ve now made it three times.  I plan on having some friends over for lunch soon and I just might have to make this for them.

Chicken Orzo Salad with Goat Cheese

Ingredients

  • 1 1/4  cups  uncooked orzo (rice-shaped pasta)
  • 3  cups  chopped grilled chicken breast strips  (I used thighs)
  • 1 1/2  cups  trimmed arugula  (I used spinach)
  • 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  (I thought I had it on hand but it turns out it was Feta.  Still tasted great though)

Preparation

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

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. 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.

Nutritional Information

Calories:
295 (23% from fat)
Fat:
7.7g (sat 2.9g,mono 2.8g,poly 1.1g)
Protein:
24.4g
Carbohydrate:
32.1g
Fiber:
2g
Cholesterol:
55mg
Iron:
2.4mg
Sodium:
788mg
Calcium:
40mg
Published in: on January 25, 2009 at 2:32 am  Leave a Comment  
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Rice Salad with Skirt Steak

This was a winning recipe from one of the Quick Fire challenges last season on Top Chef.  Grossman told me that he wanted to eat more salads, and I’m not exactly a fan of salads, so I thought I’d give this one a go.  I’ve made it about 4 or 5 times now.  The one tonight wasn’t as good as the others; the steak was almost too rare.  I usually add bell peppers, mushrooms, and either bleu or goat cheese if I have it on hand.  I also add another yolk, because I love the yolky goodness.  Finally, I use spinach, not those fiddly little microgreens.

Ingredients:

Skirt Steak:
1 lb skirt steak
Salt and pepper to taste
Drizzle of extra-virgin olive oil

Rice Salad:
Uncle Ben’s 90 second veggie rice
Small package cherry tomatoes, sliced
1/2 red onion, sliced
1/2 bunch mache
1/2 bunch arugula

Vinaigrette:
Cilantro to taste
2 egg yolks
Drizzle of rice vinegar
Salt to taste
Sugar to taste
Drizzle of canola oil

Directions:

Skirt Steak:
Season skirt steak with salt and pepper then grill with olive oil to desired doneness.

Rice Salad:
Microwave rice and let cool to warm. In a bowl, add cherry tomatoes, red onion, mache and arugula.

Vinaigrette:
Blend cilantro, yolks, rice vinegar, salt and sugar with canola oil.

To Plate: olive
Dress salad and add rice. Add sliced steak.

Published in: on July 14, 2008 at 11:47 pm  Leave a Comment  
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