Recipe for Chicken and Orzo Salad with Citrus Vinaigrette 
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Yield:
8
Ingredients:
Amount Ingredient
Nonstick cooking spray
1 lb boneless skinless chicken breasts
1/2 cup sliced quartered zucchini
2 cup sliced red bell peppers
1 can mandarin orange slices - (4 oz)
8 oz orzo cooked, and
cooled to room temperature
Citrus Vinaigrette (see below)
1/2 cup dark raisins
Salt to taste
Freshly-ground black pepper to taste
----------------- CITRUS VINAIGRETTE ----------------
1/4 cup balsamic vinegar
3 tbl orange juice
1/2 tbl lime juice
2 tbl honey mustard
2 tbl olive oil
1 lrg green onion, including tops thinly sliced
3 x garlic cloves minced
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
Instructions:
Instructions: Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook 10 to 15 minutes or until well browned and no longer pink in center. Cut chicken into strips or cubes.

Combine chicken, zucchini, bell pepper, mandarin oranges and orzo in large bowl; drizzle with Citrus Vinaigrette and toss. Cover and refrigerate at least 2 hours or overnight.

Stir in raisins just before serving. Season to taste with salt and black pepper.

For the Citrus Vinaigrette: Combine all ingredients in jar with tight-fitting lid; refrigerate until serving time. Shake well before using. (

Makes about 2/3 cup)

This recipe yields 8 main-dish servings.

Comments: This a colorful salad flowing with fresh flavors and delightful textures!

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