Grilled Chicken and Vegetable Orzo Salad

• servings: 6 servings
• total time: 45 minutes

Ingredients

6 ounces uncooked whole-wheat orzo (about 1 cup)

3 (8-oz.) boneless skinless chicken breasts

1 1/4 tsp kosher salt, divided

1 tsp black pepper, divided

2 ears fresh corn, shucked

1 large zucchini at least, cut lengthwise into quarters

1/2 cup olive oil (can use a little less)

1/4 cup fresh lime juice (from 2 limes)

1 tablespoon minced shallot

1 tsp Dijon mustard

1/2 tsp honey

2 cups arugula

3 ounces goat cheese, crumbled (about 3/4 cup)

Directions

Step 1 Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water.

Step 2 Preheat grill to high (450°F to 550°F). Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on oiled grates. Grill, uncovered, until chicken is done, about 16 minutes, turning after 8 minutes. Let stand 5 minutes; cut into 1/2-inch-thick slices.

Step 3 Place corn and zucchini on oiled grates, and grill, uncovered, until crisp-tender, about 8 minutes, turning frequently to create grill marks on all sides. Cut kernels off corn, and coarsely chop zucchini.

Step 4 Whisk together oil, lime juice, shallot, mustard, honey, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper in a large bowl. Add cooked orzo, corn kernels, chopped zucchini, and arugula; toss well to coat. Divide orzo mixture evenly among 6 plates. Arrange chicken slices over orzo mixture, and top with goat cheese.