Roasted Mushroom, Arugula and Orzo Salad
Roasted mushrooms and broccoli combine with fresh arugula, grilled chicken and tender orzo for a nutritious salad full of flavor and texture.
Servings: 4 to 6
Ingredients
- 8 oz baby bella/crimini mushrooms, sliced
- 3 cups broccoli florets, cut into bite-sized pieces
- 1 tablespoon olive oil
- salt & pepper, to taste
- 1 cup orzo pasta, uncooked
- 2 cups cooked chicken, cut into bite-sized pieces*
- ⅓ cup red onion, thinly sliced
- 2.5 oz fresh arugula, (about 2 cups tightly packed)
- ½ cup Garlicky Red Wine Vinaigrette
Instructions
- 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 ¼ cup of the garlicky red wine vinaigrette, stir well. Add the cooked mushrooms, broccoli, chicken, onion, arugula, and another ¼ cup dressing and toss well to coat. Taste and add more dressing, salt or pepper if desired.
Notes
*Rotisserie chicken or grilled chicken works great!
You will probably only use about ½ 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.