Italian-Style Orzo and Grilled Chicken Salad



3 each Boneless skinless chicken breasts (3 oz. each)
1/2 cups Baby bella mushrooms, sliced
1 cups Olive oil
1 qt. Cooked orzo pasta
1/2 cups Grape tomatoes, halved
2 qt. Baby spinach leaves
1/3 cups Canned small artichoke hearts, drained, halved
1/3 cups Fresh green beans, blanched, cut into thirds
1/3 cups Zucchini, small dice
1/4 cups Frozen lima beans, cooked, drained
6 cups Fresh basil, chiffonade
2 cups Kraft Shredded Parmesan
1/4 cups Cracked black pepper


Preparation Steps
  • Marinate
    Chicken in 1-3/4 cups plus 2 Tbsp. (455 mL) of the dressing (or in 5 Tbsp. [75 mL] of the dressing for trial recipe) in shallow non-reactive container 1 to 2 hours. Remove chicken from marinade; discard marinade.
  • Grill
    Chicken on medium-high heat 4 to 5 min. on each side or until cooked through (165ºF). Remove from grill. Brush evenly with 6 Tbsp. (90 mL) of the dressing (or with 1 Tbsp. [15 mL] of the dressing for trial recipe). Cool. Cover and refrigerate until ready to use.
  • Meanwhile,
    Saute mushrooms in hot oil on medium-high heat 3 to 4 min. or until tender. Stir in 1/4 cup (50 mL) of the remaining dressing (or 1 Tbsp. [15 mL] of the remaining dressing for trial recipe); saute an additional minute. Place in large bowl. Add all remaining ingredients except cheese, pepper and remaining 3 cups (750 mL) dressing (or remaining 1/2 cup [125 mL] dressing for trial recipe); cover. Refrigerate until ready to use.
  • For each serving:
  • Toss
    1 cup (250 mL) of the pasta mixture with 2 Tbsp. (30 mL) of the remaining dressing; place on serving plate. Slice 2 oz. (60 g) of the chicken; fan out over pasta mixture. Sprinkle with 1-1/2 tsp. (7 mL) of the cheese. Season with a dash of black pepper.
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