Roasted mushrooms and broccoli combine with fresh arugula, grilled chicken and tender orzo for a nutritious salad full of flavor and texture.
Preheat oven to 450°F. Spread the broccoli and mushrooms on a baking sheet sprayed with nonstick spray. Drizzle with olive oil and season with salt & pepper. Roast for about 15 minutes, until tender and browned.
Meanwhile, bring a pot of salted water to boil and cook the orzo according to package instructions. Drain well.
In a big bowl, add the cooked orzo and drizzle with 1/4 cup of the garlicky red wine vinaigrette, stir well. Add the cooked mushrooms, broccoli, chicken, onion, arugula, and another 1/4 cup dressing and toss well to coat. Taste and add more dressing, salt or pepper if desired.
*Rotisserie chicken or grilled chicken works great!
You will probably only use about 1/2 cup of the Garlicky Red Wine Vinaigrette, save remaining dressing for another recipe!
If you're making this in advance, I recommend holding back the arugula and tossing that in shortly before serving - otherwise it can get a little too wilted.
Roasted Mushroom, Arugula and Orzo Salad https://yummynoises.com/roasted-mushroom-arugula-and-orzo-salad/