Chicken And Orzo Salad With Citrus Vinaigrette

Recipe Ingredients

		Nonstick cooking spray
1 lb	454g / 16oz	Boneless skinless chicken breasts
2 1/2 cups	592ml	Sliced quartered zucchini
2 cups	474ml	Sliced red bell peppers
1		Mandarin orange slices - (4 oz)
8 oz	227g	Orzo - cooked, and
		Cooled to room temperature
		Citrus Vinaigrette - (see below)
1/2 cup	80g / 2.8oz	Dark raisins
		Salt - to taste
		Freshly-ground black pepper - to taste
		Citrus Vinaigrette
1/4 cup	59ml	Balsamic vinegar
3 tablespoons	45ml	Orange juice
2 1/2 tablespoons	37ml	Lime juice
2 tablespoons	30ml	Honey mustard
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Green onion, including tops - thinly sliced (large)
3		Garlic cloves - minced
1/2 teaspoon	2.5ml	Dried basil leaves
1/2 teaspoon	2.5ml	Dried oregano leaves
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned 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.

For the Citrus Vinaigrette: Combine all ingredients in jar with tight-fitting lid; refrigerate until serving time. Shake well before using. (Makes about 2/3 cup)

This recipe yields 8 main-dish servings.

Exchanges Per Serving: 2 Starch, 2 Meat, 1 Fruit, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 379; Calories from fat 18%; Total Fat 8g; Saturated Fat 1g; Protein 24g; Carbohydrates 55g; Cholesterol 46mg; Sodium 178mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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