Caprese salad... orzo... chicken. Nuff said.
In a medium sized bowl, whisk together vinegar and honey. Slowly add olive oil while whisking vigorously. Set aside.
Bring a large pot of salted water to boil. Once boiling add orzo and cook until al-dente, 5 - 6 minutes. Pour pasta into strainer and run cold water on pasta to prevent further cooking. Let strain until all water has been removed, tossing frequently to prevent sticking.
In a large bowl, combine orzo, shredded chicken, tomatoes, green onions, basil and mozzarella cheese. Toss to combine. Add red wine vinegar mixture, toss to coat completely. Season with salt & pepper as needed.
Cool in refrigerator for at least an hour to let flavors intermingle. Any leftover can be store under plastic wrap, in the refrigerator for up to a week.
**Can sub out mozz for feta cheese as well as omit the chicken. Can also try white wine vinegar... or even use 3/4 cup Newman's Own Vinegar & Olive Oil dressing. Get creative!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 467 | ||
Calories from Fat: 225 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 107.2mg | 33 % | |
Sodium 77.7mg | 3 % | |
Potassium 302.8mg | 8 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 31.8g | ||
Protein 27.1g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 467
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