Chicken Orzo Salad

• From: Mushroom Council

Ingredients

• 1/4 cup arugula or salad greens and parsely, for garnish

• 1/4 cup crumbled feta cheese

• 3 1/2 cups cooked orzo or other small pasta

• 12 tsp garlic, minced

• 1 tsp ground black pepper

• 1/4 tsp salt

• 1/2 fresh lemon juice

• 1/4 cup sweet red bell pepper, diced

• 1 oz sliced skinless and boneless chicken breasts, grilled

• 1/4 cup extra-virgin olive oil

• 3 1/2 cups fresh white button mushrooms, sliced

Quick to assemble, this Mediterranean-inspired salad features sharp arugula, sweet red pepper, and tart lemon juice.

Directions

• In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes.
• In a medium sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl stir together the remaining two tablespoons of olive oil, lemon juice, lemon zest, salt, pepper, thyme and garlic. Toss half of the dressing with the mushroom chicken mixture.
• In a large bowl, toss orzo with feta and remaining dressing until well coated. Spoon orzo onto a serving platter; top with mushroom-chicken mixture. Garnish with arugula or other salad greens and sprinkle with chopped parsley, if desired.